Frothy milk

In a pot heating milk over low heat with 1/3 of tagatose and vanilla. The idea is that sugar crystals dissolve. Prevent milk from boiling.

Separate the whites of the yolks and beat the first in a bowl. Book the yolks for later. Little by little, adding the rest of the tagatose until a merengue is formed. Once ready, with the help of 2 spoons to form small flakes and leave them very carefully over the milk to cook. With the same spoon to turn them, so that they are cooked everywhere. Book the flakes at a separate source.

To the yolks add a little hot milk to take temperature. Then, add them to the milk and immediately beat with a manual beater. Once you thicken a little, remove from the fire and wait for it to cool down. Serve in wells, first milk, then the flakes and decorate with cinnamon.

Javiera Suárez. Liveat. Adapted. Photo: @krisossandon, Food Styling: @ComoyExisto, Production: @BALAMOL