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A tapa that will surprise even the most demanding guests. Accompany it with some mussels.

20 min + 3h refigeration
4 servings

50 g of Castell de Gardeny Apple vinegar

½ liter of milk

6 egg yolks

85 g sugar

1 cinnamon stick

1 Make a crème anglaise with the milk, egg yolks, sugar and cinnamon.

2 Once cold, add the Castell de Gardeny Apple vinegar and freeze.


Serve on a plate or in a glass with cookies, waffles or crispies..

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