Thick-cut French toast, whipped mascarpone, strawberries.
Ingredients
1x Thick cut brioche slice from the loaf tin brioche
50g Whipped vanilla mascarpone
25g Strawberry jam (John mower)
6x Strawberries, cut in half and macerated
1g Icing sugar
MOP
- Dip the brioche into the egg mix ensuring it is well coated and almost soggy
- 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
- Remove the toast to a bowl and dust with icing sugar.
Place the French toast on a small plate with a brown rim and top with a spoon of the whipped mascarpone, then the strawberry jam and finally the macerated strawberries. Finish with a dusting of icing sugar
Egg mix.
Ingredients
100g milk
100g eggs
100g caster sugar
50g cream
MOP
- Combine all ingredients and refrigerate for service
Macerated strawberries.
Ingredients
100% Strawberries, cut in half
2.5% Icing sugar
MOP
- Combine both ingredients and gently toss. Refrigerate till needed in service
Do not do too many of this in advance as the strawberries will eventually over soften and be inedible.
Whipped mascarpone.
Ingredients
50% Mascarpone Galbani
50% Double cream
10% Icing sugar
vanilla pod to taste
MOP
- Whipped all ingredients till soft peak stage (do not over whip the mix as it will spilt). Refrigerate till need for service
Waiters Notes
Thick cut French toast served with whipped Italian mascarpone, strawberry jam and macerated British strawberries
Allergies: Gluten, Egg, Milk