250 g milk
1 cinnamon stick
25 g jaggery
1 pinch of salt
agar agar for 250 ml of liquid
1 egg yolk
125 g whipping cream, beaten with:
1 tb vanilla sugar

Combine milk, cinnamon, jaggery and salt. Bring to a boil. Take from stove and let infuse for about 30 minutes. Remove the cinnamon stick. Take a few spoons of cinnamon milk, mix with egg yolk and stir until smooth. Add agar to the remaining cinnamon milk. Bring to a boil and cook for 2 minutes. Switch off the heat (but don't remove the pan from the stove), add the egg yolks and stir until it thickens. Let cool, but don't harden. Fold in the whipped cream. Fill into precooled ramekins and refrigerate until serving.

Serve with chocolate sauce (2 parts whipping cream, 1 part dark chocolate) and ladyfingers.