Foamy cream of egg with maría cookie ice cream and cinnamon caramel

Natillas de Huevo Espumosas con Helado de Galleta María y Caramelo de Canela
Estrella del Bajo Carrión
Chef: Alfonso Fierro
Country: España
City: 34131 Villoldo (Palencia)
Address: Ctra. Palencia-Riaño, km 29.6, dentro de la población.
(+34) 979827005

There will surely be those who disqualify this proposal for its simplicity and perhaps passé quality. Apparently deconstructions are now old-fashioned and to practice them is relatively simple: imagine following a method – to deconstruct and alter the elements. Seriously, no one but a chef with a bit of talent can imagine what is going to incite desire in the mind of the gourmet. Think of simple dishes like Spanish potato tortillas, garlic soup… and desserts like arroz con leche, Mandarin flan, etc. This intellectual critique is left only with its words when confronted with what is evident: the “foamy cream of egg with María cookie ice cream and cinnamon caramel” provokes an uncontainable gastronomic orgasm and, technically speaking, the dish deserves an “A”. What more can one ask for? Ethereal and delicate foam of cream, super creamy María cookie ice cream and an exquisite, fragrant cinnamon caramel. Euphoric. And further more, it represents an exuberant recuperation of childhood flavors that only lived on in the memories.



The Recipe



Ingredients
PREPARATION OF THE CREAM

  • 600 g milk
  • 130g sugar
  • 8 egg yolks
  • 2 gelatin leaves

PREPARATION OF THE CINNAMON CARAMEL

  • 500 g cream
  • 500 g sugar
  • Cinnamon

PREPARATION OF THE COOKIE ICE CREAM

  • 1 l milk
  • 200 cl cream
  • 120 g egg yolk
  • 250 g sugar
  • 60 g glucose
  • 40 g inverted sugar
  • 100 g Maria cookies

 

Method
PREPARATION OF THE CREAM

Heat the milk. Whip the egg yolks with the sugar. Add to the milk and cook for around 8 minutes at 85º C. Add the gelatin leaves. Strain and put into a siphon. Set aside.

PREPARATION OF THE CINNAMON CARAMEL

Prepare a caramel with the sugar and add the hot cream to avoid crystallizing. Leave to cook for 2 minutes, add the cinnamon and set aside.

PREPARATION OF THE COOKIE ICE CREAM

Boil the cream and the milk together with the sugars and glucose. Whip the egg yolks and mix into the milk to make a crème anglaise. Pour over the cookies. Blend in a food processor and strain.

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