Salvador Alagón Sarasa
Large round loaf of bread slices
In a small sauce pan infuse the milk together with the sugar, cream, a stick of cinnamon and the lemon zest.
Once it has boiled, remove from the heat and allow it to cool.
Once the mixture is cooled, submerge the bread slices assuring that they are soft, and bathe both sides of each slice with sugar.
Lastly, heat a non-stick frying pan, to caramelize the bread on each side.
To assembly: place on a slate the ration of French toast which has been caramelized, accompanied by a quenelle of meringue milk ice cream, cinnamon powder and a few cinnamon twigs.