THE CINNAMON SILK-CLOUD

(Our Play on Spanish Spiced Cream)

THE CINNAMON SILK-CLOUD

Ingredients: 500ml Double cream, 100g Sugar, 3 Gelatin leaves, 1 Cinnamon stick, 1 tsp Vanilla extract, 200g Mixed Berries, 1 tbsp Sherry vinegar...

Ingredients

  • 500ml Double cream
  • 100g Sugar
  • 3 Gelatin leaves
  • 1 Cinnamon stick
  • 1 tsp Vanilla extract
  • 200g Mixed Berries
  • 1 tbsp Sherry vinegar

Cooking Method

  1. The Swell Heat cream, sugar, and cinnamon stick; simmer for 5 minutes—do not boil.
  2. The Bloom Add vanilla and a tiny 10ml splash of water to the gelatin; whisk into the hot cream.
  3. The Chill Pour into molds and refrigerate for 4 hours until a soft cloud forms.
  4. The Marriage Boil berries and sherry vinegar with a pinch of cinnamon until a thick syrup forms.
  5. The Final Flourish Pour the hot fruit syrup over the cold silk-cloud right before serving.

Cuisine: Spanish

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