58 taste magazineJanuary/February 2017
weekend
frenchtoastwithyoghurtsorbet
(painperduetsorbetauyaourt)
serves6|prep50 mins (+ chilling, freezing & 2 hours macerating time) |cooking45 minsmanu’s tips
Youcanmakethisrecipetothe
endofstep6adayahead.Just
before serving, fry the French toast,
addsorbetandcoulis,thensitbackand
enjoy this beautiful brekky or dessert.
Thecouliscanbemadewith
frozenberries.Thawinaglass
or ceramic bowl before using.
Youcanuseafull-bodied
red wine, such as cabernet
sauvignon,inthecoulisforaballsy
flavour that accentuates the dark fruit.150g unsalted butter,
chopped
450g piece brioche, crusts removed,
cutinto2cmpieces
250ml (1 cup) milk
3eggs
1 vanilla bean, split,
seeds scraped
110g caster sugar, plus 1 tbs, extra
Fresh berries, to serve
yoghurt sorbet
300ml water
150g caster sugar
150g liquid glucose
750g Greek-style yoghurtcoulis
100g fresh strawberries
100g fresh raspberries
100g fresh blackberries
100g fresh blueberries
200ml light red wine (such as pinot noir)
50gcastersugar
1 vanilla bean, split, seeds scraped1 Forthesorbet,placewater,sugarand
glucoseinasaucepanovermediumheat.
Slowlybringtotheboil,stirring,untilglucose
dissolvesandmixtureissmooth.Setaside
to cool. Transfer to a large jug. Cover with
plastic wrap. Place in the fridge to chill.2 Placetheyoghurtinalargebowl.Whisk
inthecoldsyrupandpourintoanice-cream
machine. Churn following the manufacturer’s
directions. Freeze until required.
3 Forthecoulis,placehalftheberriesina
largebowl.Crushwithafork.Addremaining
berries, red wine, sugar and vanilla seeds.
Setaside,stirringoccasionally,for2hours
to macerate. Process in a food processor
until smooth. Strain through a fine sieve into
abowl;discardsolids.Coverwithplastic
wrapandplaceinthefridgeuntilrequired.
4 Meanwhile, melt 50g butter in a large
fryingpanovermediumheat.Addhalfthe
briocheandcook,stirring,for2-3minutesor
untilgolden.Transfertoaplate.Repeatwith
another 50g butter and remaining brioche.
5 Linea1L(4cup)loafpanorterrinemould
with baking paper. Arrange brioche in pan.
Combinethemilk,eggs,vanillaseedsand
75gcastersugarinajug.Pouroverthe
brioche.Setasidefor10minutestosoak.
6 Preheatovento180°C/160°Cfanforced.
Bake brioche mixture for 10 minutes. Sprinkle
with extra 1 tbs sugar. Bake for 10 minutes,
until top is golden. Set aside to cool. Cover
andplaceinthefridgefor2hourstoset.
7 RemoveFrenchtoastfrompan.Cutinto
6slices.Meltremaining50gbutterinalarge
fryingpanovermediumheat.Addremaining
35gsugar.CookFrenchtoast,in3batches,
for1-2minuteseachsideoruntilgolden.
8 Divide the French toast among serving
plates.Servewithascoopofsorbet,
a drizzle of coulis and fresh berries.