Thick cut French toast, strawberry, mascarpone.
Ingredients
1x Thick cut brioche slice from the loaf tin brioche
60g Whipped vanilla mascarpone
40g Strawberry Jam
50g Macerated strawberries
10g Caster sugar
MOP
- Make an incision roughly 3cm wide along one of the short sides of the brioche. Take the back of a spoon and press it into the incision moving it back and forth to create a cavity for the strawberry jam.
- Dip the brioche into the egg mix ensuring it is well coated
- In a warm non stick pan heat some vegetable oil and then place the French toast into the pan. Cook until golden brown on all sides and then place in the rational oven for 5 minutes
- Place the French toast on to a board, using a piping bag filled with the Strawberry pipe it into the cavity you made in the bread
- Using a piping bag filled with the whipped mascarpone, pipe the mascarpone on top of the brioche moving side to side starting in one corner
- Add macerated strawberries on top of the mascarpone.
Egg mix.
Ingredients
100g milk
100g eggs
100g caster sugar
50g cream
MOP
- Combine all ingredients and refrigerate for service
Macerated strawberries
Ingredients
100g Strawberries, stem removed and cut into quarters
25g Caster sugar
10g Lemon Juice
MOP
- Combine the icing sugar, lemon juice and cut strawberries and refrigerate till needed. Ideally these should be done the day before service to allow some of the juices to pull from the strawberries to create a strawberry syrup
Vanilla mascarpone.
Ingredients
1kg Mascarpone
750g Double cream
1x Vanilla Pod
40g Icing sugar
MOP
- Whipped all ingredients till soft peak stage (do not over whip the mix as it will spilt) and then place in piping bags ready for service
Waiters Notes
Thick cut French toast dusted in sugar filled with strawberry jam and topped with vanilla mascarpone and macerated strawberries.
Allergies: Gluten, eggs, dairy