French Toast with Malt Foam

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French Toast with Malt Foam
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Health Score:
4,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
6
Ingredients
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)
For the malt foam
3 egg yolks
1 packet Vanilla sugar
80 milliliters Malt liquor
Cinnamon sugar (for serving)
slivered almonds (roasted)
mint
lingonberry
How healthy are the main ingredients?
Whipped creameggmint

Preparation steps

1.

Cut baguette in about 0.5-1 cm (approximately 3/8 inch) thick slices and spread with jam.

2.

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.

3.

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.

4.

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!).

5.

Place toast on plate, sprinkle with cinnamon sugar, spoon foam around it and serve garnished with lingonberries, almonds and mint.

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