A comforting bowl of creamy porridge topped with caramelised bananas, toasted hazelnuts and Nicolas Vahé Hazelnut Syrup, finished with a spoonful of Nicolas Vahé jam or curd for an extra burst of flavour.
Ingredients
French Toast • 4 slices of bread, preferably white bread or brioche • 1 egg 50 ml milk • 2 tsp sugar • ½ tsp ground cinnamon • ½ tsp ground cardamom • 25 g butter Jam, such as NV Strawberry & Champagne or Raspberry Chilli
Mascarpone Cream • 100 ml mascarpone • 100 ml Greek yoghurt • Seeds from ½ vanilla pod • 1–2 tbsp NV Vanilla Syrup, for taste.
Method
Whisk together the egg, milk, sugar, cinnamon, and cardamom in a shallow bowl.
Dip the bread slices into the mixture, ensuring they are coated on both sides.
Melt the butter in a frying pan over medium-high heat and cook the bread for a few minutes on each side until golden brown and crisp.
Split the vanilla pod lengthways and scrape out the seeds. In a bowl, combine the mascarpone, Greek yoghurt, vanilla seeds, and Nicolas Vahé Vanilla Syrup until smooth and creamy.
Serve the warm French toast with a generous spoonful of mascarpone cream and a spoonful of jam on the side.
Finish with an extra drizzle of Nicolas Vahé Vanilla Syrup, if desired.
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