Ingredients
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1/2 cup fresh ricotta, at room temperature
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2 tablespoons double cream
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1 tablespoon icing sugar
Strawberry syrup
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350g strawberries, sliced
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3 tablespoon pure maple syrup
French toast
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4 large free-range eggs, lightly beaten
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3/4 cup full-cream milk
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4 x 2cm-thick slices braided brioche bread
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40g unsalted butter
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Caster sugar, to sprinkle
Method
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1To make ricotta cream, in a medium bowl, beat ricotta, cream and icing sugar until smooth.
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2To make the strawberry syrup, heat a large heavy frying pan over medium-high heat. Add the strawberries and maple syrup and cook for 1 min or until the strawberries soften just slightly and begin to release their juice to form a syrup. (Don’t let the strawberries cook too long or they will become mushy and lose their beautiful shape.) Remove from heat and keep warm.
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3To make the French toast, in a large rectangular baking dish, whisk the eggs and milk to blend. Place the bread slices in the egg mixture and soak, turning once, for 5 mins or until the bread has absorbed the egg mixture.
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4Divide the butter between 2 large heavy non-stick frying pans and heat over medium heat until the butter melts. Remove the bread slices from the baking dish and sprinkle 1 side liberally with caster sugar. Place the bread, sugar-side down, in the pans and cook for 2½ mins each side or until the bread is golden brown and heated through.
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5To serve, place 1 slice of French toast on each plate. Spoon the strawberry sauce over and serve with a dollop of ricotta cream.
Source: taste.com.au
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