El braç de gitano de nata, de preparació casolana, caram!, va resultar molt bo.

Braç de gitano de nata i pastis de formatge, ambdós procedents de pastisseria, eren força bons.

Brazo de gitano de nata caramelizado.

Un único postre: el brazo de gitano de nata caramelizado que, servido en formato mini, estuvo bien pero por debajo del resto de la comida (quizá el relleno de nata era demasiado denso).

Como único postre tomamos un brazo de gitano de nata que elaboran en una pastelería cercana. Anodino y demasiado dulzón. Bastante flojo.

From "The New Spanish Table," Page 328. Photo by Kate

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From "The New Spanish Table," Page 328. Photo by Kate

Pre-rolled, the brazo covered with tuna, anchovies, tomatoes, olives, parsley and a shot of sherry vinegar. From "The New Spanish Table," Page 328. Photo by Kate

A potato roll with tuna, olives, tomatoes, parsely and other summer-y Spanish ingredients. From "The New Spanish Table," Page 328. Photo by Kate.

From "The New Spanish Table," Page 328. Photo by Kate

From "The New Spanish Table," Page 328. Photo by Kate

From "The New Spanish Table," Page 328. Photo by Kate

Aquí podeis ver los tres tipos de brazo de gitano que hacemos... de nata, de trufa o de crema. Las tres opciones son muy suaves y son una apuesta segura!

Raja al gitano... o al menos su brazo.

[En desenfocado.com]