French toast with yoghurt sorbet

Whether you've always liked to cook or you have selected up it as a hobby throughout quarantine, we would venture a guess which you simply are watching for new recipes to use out. After all, becoming creative at the kitchen can be a wonderful and fulfilling way to devote your time.

We've gathered most the most loved, highest ranked French toast with yoghurt sorbet inside our website. It's the best of the Ideal!

We've piled up the most useful recipes ever. They truly are our most loved, rated and commented 5 star recipes from our big neighborhood, all in one spot. These programs, mains, desserts and much are guaranteed yummy!

How to make French toast with yoghurt sorbet

  • Yield : 6
  • Prep Time : 0:50
  • Cook Time : 6:00
  • Total Time : 6:50

Ingredients

  • 150g unsalted butter, chopped
  • 450g piece brioche, crusts removed, cut into 2cm pieces
  • 250ml (1 cup) milk
  • 3 eggs
  • 1 vanilla bean, split, seeds scraped
  • 110g caster sugar, plus 1 tablespoon, extra
  • Fresh berries, to serve

Yoghurt sorbet

  • 300ml water
  • 150g caster sugar
  • 150g liquid glucose
  • 750g Greek-style yoghurt

Coulis

  • 100g fresh strawberries
  • 100g fresh raspberries
  • 100g fresh blackberries
  • 100g fresh blueberries
  • 200ml light red wine (such as pinot noir)
  • 50g caster sugar
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1 For the sorbet, place water, sugar and glucose in a saucepan over medium heat. Slowly bring to the boil, stirring, until glucose dissolves and mixture is smooth. Set aside to cool. Transfer to a large jug. Cover with plastic wrap. Place in the fridge to chill.
  • Step 2 Place the yoghurt in a large bowl. Whisk in the cold syrup and pour into an ice-cream machine. Churn following the manufacturer’s directions. Freeze until required.
  • Step 3 For the coulis, place half the berries in a large bowl. Crush with a fork. Add remaining berries, red wine, sugar and vanilla seeds. Set aside, stirring occasionally, for 2 hours to macerate. Process in a food processor until smooth. Strain through a fine sieve into a bowl; discard solids. Cover with plastic wrap and place in the fridge until required.
  • Step 4 Meanwhile, melt 50g butter in a large frying pan over medium heat. Add half the brioche and cook, stirring, for 2-3 minutes or until golden. Transfer to a plate. Repeat with another 50g butter and remaining brioche.
  • Step 5 Line a 1L (4 cup) loaf pan or terrine mould with baking paper. Arrange brioche in pan. Combine the milk, eggs, vanilla seeds and 75g caster sugar in a jug. Pour over the brioche. Set aside for 10 minutes to soak.
  • Step 6 Preheat oven to 180°C/160°C fan forced. Bake brioche mixture for 10 minutes. Sprinkle with extra 1 tbs sugar. Bake for 10 minutes, until top is golden. Set aside to cool. Cover and place in the fridge for 2 hours to set.
  • Step 7 Remove French toast from pan. Cut into 6 slices. Melt remaining 50g butter in a large frying pan over medium heat. Add remaining 35g sugar. Cook French toast, in 3 batches, for 1-2 minutes each side or until golden.
  • Step 8 Divide the French toast among serving plates. Serve with a scoop of sorbet, a drizzle of coulis and fresh berries.

© Copyright 2020 Get Recipe Book - All Rights Reserved