French Toast with Malt Foam
- 200 grams Baguette (day old)
- 75 grams Apricot jam
- ½ packet Vanilla cream (for Kaltanrühren)
- 150 milliliters milk
- 2 eggs
- 4 tablespoons Whipped cream
- butter (to fry)
Cut baguette in about 0.5-1 cm (approximately 3/8 inch) thick slices and spread with jam.
Mix vanilla cream with cold milk to make a thickish cream. Spread a teaspoon of cream mixture onto half of the baguette slices, place remaining slices on top and press gently, to make a sandwich.
Beat eggs with cream and pull baguette sandwiches through the egg. Slowly fry in hot butter for about 3-4 minutes until golden brown, turning once.
For the malt foam: Beat yolks with vanilla sugar and malt liquor in a bowl set over (not in) a pot of hot water (not too hot!).
Place toast on plate, sprinkle with cinnamon sugar, spoon foam around it and serve garnished with lingonberries, almonds and mint.