Spiced French Toast with Sea Buckthorn Sorbet & Toasted Cashews | Fine Dining Pain Perdu

🇺🇸 Ingredients:
CREME ANGLAISE
3 egg yolks
125ml whole milk
125ml heavy cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

FRENCH TOAST
Stale brioche bread
Custard mixture
Unsalted butter
Granulated sugar

SEA BUCKTHORN SORBET
250ml water
80g sugar
125ml sea buckthorn puree
2g xanthan gum

TOASTED CASHEWS

EDIBLE FLOWERS

🇻🇳 Nguyên liệu:
KEM TRỨNG
3 lòng đỏ trứng
125ml sữa nguyên kem
125ml kem whipping
2 muỗng table đường bột
1 muỗng tea vani
1/2 muỗng tea bột quế
1/2 muỗng tea bột nhục đậu khấu

BÁNH MÌ CHIÊN TRỨNG SỮA
Bánh mì hoa cúc
Kem trứng
Bơ lạt
Đường cát

KEM SORBET HẮC MAI BIỂN
250ml nước
80g đường
125ml nước cốt hắc mai biển
2g bột xanthan

HẠT ĐIỀU RANG

HOA ĂN ĐƯỢC

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Music by Justin John Stanley

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Best french toast recipe
No churn sorbet recipe

SPICED FRENCH TOAST WITH SEA BUCKTHORN SORBET AND TOASTED CASHEWS For the sorbet, add 80g sugar and 250ml water to a saucepan over medium heat Bring to boil until sugar has dissolved and turn off the heat Add 125ml sea buckthorn puree and mix well

Transfer mixture to a container and keep covered in the freezer overnight The next day, cut the frozen block into small cubes and transfer to a food processor Blitz until somewhat smooth Add 2g xanthan gum, blitz again until smooth and keep in the freezer until needed

For the french toast, first cut a loaf of stale brioche bread into thick pieces of desired shape and size. Set aside Make the creme anglaise by adding 3 egg yolks, 125ml whole milk and 125ml heavy cream to a bowl

Along with 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon vanilla extract and blitz with a hand blender Then add 2 tablespoons icing sugar and blitz again to combine Soak brioche bread in the custard for 1 hour, flip after 30 minutes

Then transfer the bread to a wire rack and let excess custard drip off for 30 minutes Meanwhile, strain custard through a fine sieve into a saucepan over medium-low heat Cook and stir constantly until thickened and coat the back of the spoon, then remove from heat

Strain creme anglaise through a fine sieve and let cool in the fridge To fry the bread, add 2 tablespoons unsalted butter and 2 tablespoons sugar to a skillet over medium heat Once sugar has dissolved, add the brioche bread and fry for a few minutes

Flip once golden brown and baste for a few more minutes Then put in the oven preheated to 355F (180C) and cook for another 10 minutes Sprinkle both sides of the french toast with granulated sugar and caramelize with a blowtorch

For the cashews, toast cashews in a pan or in the oven and cut them in half To plate, place the caramelized french toast in the center of the plate Arrange toasted cashew halves on the french toast Garnish edible flowers in the gaps between cashew pieces

Add a quenelle or rocher of sea buckthorn sorbet on top And finish off by pouring creme anglaise at the table (was looking through the camera so I botched the pouring a little bit lol)