Week 27 | 8.16.2010
It’s been a cold summer, the coldest it’s been in 50 years?! I’ll have none of that, or perhaps I’ll simply soothe my disappointment with a lovely chocolate cake, piped with a fresh dollop of sweet, caramelized cinnamon cream. I’m already warmed and comforted.
Caramelized cinnamon is a technique I ran across a while back in some recipe for cinnamon bavarian cream. You simply place a stick of cinnamon in a mound of sugar and slowly heat it in a pan to infuse flavor into the sugar as it darkens. From there you can proceed to make a standard caramel sauce with cream and butter or use it to flavor an ice cream base. Lots of of delicious ideas to play with.