Brioche French Toast with a Mango and Ginger Coulis comma

  • November 2018

Ingredients – 4 servings

  • 4 thick slices of brioche bread
  • 100g milk
  • 50g candied chestnuts
  • 50g chestnut puree
  • 50g butter
  • 3 sachets of vanilla sugar
  • 30g powdered sugar
  • 1 tub vanilla ice cream
  • Mango and Ginger Crayon de Coulis

Method

  • Melt 20g of butter in a frying pan and add the pre-cubed mango. Leave to cook.
  • In a dish, whisk the eggs and vanilla sugar. Pour the milk into a separate dish.
  • Lightly coat each slice of brioche in the milk, and then in the beaten egg. Pan-fry each side in melted butter.

Plating

  • Arrange on a plate, top with a generous quenelle of vanilla ice cream, a few dots of chestnut puree and finish with candied chestnuts.
    Sprinkle with icing sugar.
    Decorate the plate with a Mango and Ginger Coulis comma.

Enjoy!