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Smoked Cinnamon Caramel Powder
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250g (1 1⁄4 cup) | granulated sugar |
water, as needed | |
5g (2 teaspoons) | ground Saigon cinnamon, smoked |
1⁄2 vanilla bean, split and scraped | |
50g (3 tablespoons) | unsalted butter |
1. Place sugar and water to cover in a heavy sauce pan. Cook sugar to dark caramel.
2. Remove from heat and add cinnamon, vanilla, and butter.
3. Pour caramel mixture onto a silpat. Place a second silpat on top and flatten carefully with a rolling pin.
Allow to cool and set.
4. Pulverize in a food processor, grinding to a fine powder. Store in an airtight container. Reserve 150g for
the Smoked Cinnamon Parfait, and the remaining for the Apple Confit.
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