Cinnamon Galette Food

CINNAMON GELATO

Steps:

• In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
• In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
• Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
• Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

CINNAMON GALETTE

Steps:

• Cut 14 x 9" circles of greaseproof paper and grease each lightly.
• Cream the butter and sugar until pale and fluffy.Beat in the eggs one at a time.Sift the flour with the cinnamon and fold this into the mix.
• Divide this into 14 portions.Using a palette knife,spread each portion onto a circle of greaseproof paper.
• Bake these, two at a time,on wetted baking sheets in a pre-heated oven(190degC) for 10 minutes.Leave until cold before peeling off the greaseproof paper.
• Layer the cinnamon rounds,spreading each one with the whipped cream.Dust the top with icing sugar and decorate with the cherries.