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!