French toast and creme fraiche ice cream

  • 100 ml cream
  • 2 egg yolks
  • 100 ml of milk
  • 25 g of sugar
  • 1 pinch of salt
  • ½ vanilla pod, pulp scraped
  • 1 unripe lemon, grated
  • 4 slices of sandwich bread or braid (2 cm thick)
  • Butter for cooking
  • Cinnamon sugar
  • edible flowers

Preparation:

  • For the sour cream ice cream, heat all ingredients except sour cream until the glucose and sugar have melted.
  • Then add creme fraiche, mix everything well and freeze in the ice cream machine.
  • For French toast, whip the cream with egg yolks, milk, sugar and salt, then add vanilla mass and a little grated lemon.
  • Place the slices of sandwich bread or braid in the mixture and let them soak.
  • Brown the soaked slices in foaming butter over low heat. Remove and place on absorbent paper.
  • Toss the French toast slices in the cinnamon sugar and place them on plates. Place a quenelle of creme fraiche ice cream. Garnish with edible flowers.

>> Find this recipe at the Schloss Schauenstein restaurant: Schlossgass 77, Fürstenau, 081 632 10 80, www.schauenstein.ch

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