recipe comes from Mesón La Rioja, a Spanish
restaurant in Marbella which specialises in serving
authentic and popular Spanish cuisine. The restaurant
is owned and run by Elena and Luis Ochoa who have
kindly given permission for the recipe to be reproduced
1 oz cornflour
1 oz sugar
1 stick of cinnamon 20 grms butter
1 egg yolk
1/4litre whipped cream
80 grms of sponge cake
make the pastry cream:
the milk leaving aside 1 glass.
the sugar, vanilla, lemon peel and the cinnamon
the cornflour with the remaining milk.
the milk comes to boiling point add in the cornflour
mixture. Stirring constantly for 2 minutes making
sure the mixture does not become lumpy.
for the heat and add in the egg yolk and butter.
Mix well and leave to cool.
prepare the desert:
small individual clay dishes place a layer of
whipped cream, then place a layer of sponge
cake soaked in rum on top. Then pour on a layer
of the pastry cream.
with the liquid caramel and leave to rest in
the fridge for 6 hours.