Cinnamon with cinnamon and toffeesaus

Wet the dishcloth and place in a colander. Put the colander in a bowl and make sure it does not touch the bottom. Pour the yogurt into the cloth and cover with foil. Drain at least 4 hours in the refrigerator (this can also be done a day or night in advance).

Spoon the heap from the cloth into a bowl, stir in the cinnamon and put back in the refrigerator.

Melt the butter with the caster sugar for the sauce and add the whipped cream in a stream. Bring to the boil and let it simmer for about 3 minutes until the sauce is so thick that it sticks to the convex side of a wooden spoon.

Spoon 3 quenelles of yogurt on a plate with 2 spoonfuls of water. Drizzle the toffeesauce into stripes.