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palm sugar cream
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| 2 tbs | finely grated palm sugar |
| 1 | 600ml ctn thickened cream |
| 2 | 6cm cinnamon sticks |
| 1 | vanilla bean, split lengthways |
Method
To make the palm sugar cream, combine the cream, palm sugar, cinnamon sticks and vanilla bean in a medium saucepan. Bring to the boil, stirring occasionally, over medium heat. Remove from heat and strain through a sieve into a bowl. Use tongs to remove the vanilla bean. Use a sharp knife to scrape the vanilla seeds into the cream and discard the pod. Cover cream mixture with plastic wrap and place in the fridge for 1 hour or until chilled.
Use a balloon whisk to whisk cream until soft peaks form. Cut the cake, using the mango cheeks as a guide, into 12 portions. Serve immediately with a dollop of the palm sugar cream.
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