Cinnamon Parfait

Ingridiens

150g Sugar
180g Water
Boil together

160g Egg yolk
1Pinch of salt
1 Teaspon of cinnamon

Preparation

Beat until foamy over water bath up to 80 degrees

Add boiled sugar water

Keep stirring

Whip 200g cream separately

Lifting under
+ 2 caps of brandy

Bottle and place in the freezer for at least 4 hours
Remove 15 minutes before consumption and then enjoy.

Enjoy.