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  • 400 cream
  • 200 milk
  • 6 egg yolks
  • 60g sugar
  • lemon peel
  • orange peel
  • cinnamon


  • 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.
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