Cinnamon ice cream with strawberry coulis

2_17353 CINNAMON ICE CREAM with STRAWBERRY COULIS DE INGREDIENTS for 4 PERSONS 250 g of condensed milk, 200 ml whipping cream, 3 egg whites, 3 cinnamon sticks.

For the cups: 75 g flour, 75 g caster sugar, 100 g of butter, 2 egg whites.

Coulis: Strawberry 200 g, 50 g of sugar.

Place in a saucepan capable cream, condensed milk and cinnamon sticks broken, Cook in a water bath for 30 minutes, stirring occasionally.

Pass the custard through a sieve and leave it in the freezer for a couple of hours.

Remove the cream from the freezer and shake it with an electric mixer.

Whip the egg whites until foamy, and blend gently with a whip cream by hand.

Put the cream in the freezer and keep it for 2/3 hours.

To make the cups, let soften butter at room temperature and knock it in a bowl with a whisk or spoon until creamy.

Add the sugar and the flour passed by a colander, put the egg whites and blend gently; should be a soft dough.

If not, add another egg mounted to snow.

Drawn 15 disks 4 cm of diameter on oven paper and distribuiteci over a thin layer of dough.

Bake at 200 degrees for 5 minutes.

Until the edges of the discs are slightly Golden.

Placed on the work surface of the glasses upside down.

Remove the disks one at a time with a spatula and place on glasses, use another glass making their opening on the disk; take a light pressure to give the shape of a Cup.

Let harden on the glass.

Wash and remove the strawberry leaves and put them in a blender with the sugar.

Remove ice cream from freezer and mount it with the electric mixer for 2 minutes.

Place a serving of ice cream in each of the bowls and pour one or two tablespoons of Strawberry coulis.

You can decorate the ice cream with some mint leaves.