Preparation

• Make a crème anglaise and leave to stand for 30 minutes with the skins and cinnamon.
• Strain, cool, fill the siphon and fill with gas…
• Caramel powder: make a dark caramel and add a little butter.
• Pour into a non-stick silpat, leave to cool, chop and grind to a fine powder.
• The butter fat will protect it a little from humidity. But it will always have a tendency to become moist and clumpy.