1 For the yolks for the bacon, we make the sugar a syrup to the point of a loose strand, beat the yolks and carefully add the thread syrup without stopping to move.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do San Marcos: |
| For yolks :: 12 yolks 330 gr. sugar | For cake :: 6 eggs 180 gr. sugar 240 gr. flour 120 gr. butter 5 gr. Powder yeast for syrup :: 1/2 l. milk 100 gr. sugar 1 vainilla pod for ice cream :: 1 l. liquid cream 200 gr. water 150 gr. sugar 100 gr. glucose 1 vain pod |
Ingredients to do San Marcos:
2. We cast by a Chinese and pour into the mold (we put it without caramelizing so that the sauce does not darken then). Lets steamed and then cool.
3. 2 For the cake cake we do it by beating the eggs with the sugar until they are mounted, then we add the flour with the driver with the help of a spatula with delicate movements and envelopes so that the shake does not lower, finally, we incorporate The melted but cold butter.
4. We put the shake in a previously greased mold and put it in the oven at 180ºC. When we click with a needle and it comes out clean, the cake will be ready. Let cool until the moment of use.
5. 3 For ice cream to ice cream: we boil the cream with vanilla, we leave it a few minutes in infusion, then add the other ingredients. We remove the vanilla and keep it. We reserve it in the freezer.
6. 4 For the syrup we are all the ingredients of the sponge cake to boil, we remove it from the heat and when it is almost cold, we bathe in it some sponge cakes, passing them slightly so that they soak well, but without excess so that it does not break.
7. We pass it then through sugar and caramelize it with the help of a torch.
8. 5 Tocinillo plate termination we put it in the blender glass with some tablespoons of milk.
9. With this sauce we put a cord on the plate, on the other side, the caramelized cake and, on top of it, a cream of cream ice cream, we decorate with a mint leaf.
