French Toast with Orange Yoghurt Page 238
First find your Brioche loaf, as they say. One without chocolate chips (though that will make a yummy variation, I'm sure). Having at last found some, I encountered another in the very next place that sold bread, though I have been looking for several weeks.
The Orange yoghurt was just some grated orange rind and orange juice stirred through some Greek yoghurt with icing sugar to sweeten it a bit. Super easy, for a change.
The star anise sugar was just some star anise and caster sugar blitzed in a coffee grinder till fine. Though on rereading the recipe now, I think you were only supposed to grind the star anise and then add to the sugar. Oh well.
The berries was just some frozen berries cooked up with sugar and lemon juice till thick and glossy. Apart from the risk of forgetting to stir or forgetting it bubbling away altogether, once again easy enough and the hardest part was cooking it far enough in advance to allow the required cooling time. It may have been thinner and warmer than it should have been but was a delicious addition nonetheless.
The brioche slices were set to soak in a milky eggy bath until it was time to warm up in a foamy butter pan. They were so saturated in eggy goodness that turning them was slightly fraught with potential disaster.
Disaster averted, they then went into the oven to puff up and crisp. I've never done that before but it was a great way to avoid sogginess, an off-putting part of some of my previous French toast experiences.
A light dusting with the star anise sugar and served with the orange yoghurt and the berries, was the ultimate in bunchy delight. Yum. This one's going on the repeat list.
The Orange yoghurt was just some grated orange rind and orange juice stirred through some Greek yoghurt with icing sugar to sweeten it a bit. Super easy, for a change.
The star anise sugar was just some star anise and caster sugar blitzed in a coffee grinder till fine. Though on rereading the recipe now, I think you were only supposed to grind the star anise and then add to the sugar. Oh well.
The berries was just some frozen berries cooked up with sugar and lemon juice till thick and glossy. Apart from the risk of forgetting to stir or forgetting it bubbling away altogether, once again easy enough and the hardest part was cooking it far enough in advance to allow the required cooling time. It may have been thinner and warmer than it should have been but was a delicious addition nonetheless.
The brioche slices were set to soak in a milky eggy bath until it was time to warm up in a foamy butter pan. They were so saturated in eggy goodness that turning them was slightly fraught with potential disaster.
A light dusting with the star anise sugar and served with the orange yoghurt and the berries, was the ultimate in bunchy delight. Yum. This one's going on the repeat list.
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