leche frita

Karlos Arguiñano’s leche frita turns a citrus-and-cinnamon milk cream into fried portions with a cinnamon-and-sugar finish. His serving plate also includes red-fruit jam and mint leaves.

Five hundred millilitres of the milk are heated with a cinnamon stick and pieces of orange and lime peel. The remaining milk is mixed with refined maize starch and sugar, then the infused milk is strained into that mixture.

The combined mixture returns to the saucepan and cooks, with constant stirring, until thick. It is transferred to a dish, covered directly at the surface with kitchen film and left to cool.

The cooled cream is cut into portions, coated with refined maize starch and beaten egg, and fried in olive oil with two further pieces of lime peel.

One tablespoon of powdered cinnamon is mixed with four tablespoons of grain sugar and sprinkled over the fried portions. A little red-fruit jam is placed on each serving plate, and mint leaves decorate the finished dessert.