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Entrée – Breakfast
Plantation French Toast with Strawberry and Mint Syrups |
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This recipe was featured on
"You're the Chef" episode #602.
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Yield: Four portions
Ingredients:
French Toast
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8 each |
Challah bread, sliced thick |
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8 each |
eggs |
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1 c. |
heavy cream |
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1/2 c. |
Frangelica liqueur |
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as needed |
clarified butter |
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as needed |
powder sugar |
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as needed |
whipped cream |
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as needed |
whole cleaned strawberries |
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as needed |
fresh mint sprigs |
Syrup
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1/2 c. |
water |
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1 c. |
granulated sugar |
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1 1/2 c. |
fresh pepermint leaves, stemmed, washed, blanched and shocked |
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1 c. |
strawberries |
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French Toast procedure:
Combine the eggs, cream and liqueur. Soak the bread in the egg batter and fry over medium heat on both sides until they are golden brown and the bread puffs slightly.
Plate two pieces of toast; dust with powder sugar, top with cream and drizzle with the strawberry and mint syrups, garnishing with additional berries and mint, if desired.
Syrup procedure:
Combine the water and sugar and bring to a boil, stirring to dissolve the sugar, making thick simple syrup. Chill completely.
When the mint is blanched and cold, add it to half of the syrup and blend until the leaves are as fine as possible. Pass through a fine sieve to remove any mint particles and let rest for one hour or overnight, refrigerated. Repeat the process with the strawberries. The finished syrups will be deep green and red in color, and slightly thick when cold.
Any leftover syrup may be covered tightly and refrigerated or frozen for later use.
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