Moyen
4 people
20 preparation time
• ½ cup (125 g) granulated/caster sugar
• 3 ½ tbls (50 g) and 3 ½ oz. (100 g) raspberry butter
• ¼ cup (60 g) and 1 ¼ tsp. (0.60cl) heavy/double cream, at least 35% fat content
• A stale mousseline brioche (cylindrical) ½ lb (250 g)
• 1 ¼ tsp. (0.60cl) whole milk
• 1 egg
• 4 tsp (20 g) light brown sugar
• ½ vanilla bean
• ½ cup (125 g)à fresh raspberries
• A few leaves of fresh mint
• ½ quart (liter) tub of vanilla ice cream
For the Caramel Sauce with Raspberry Butter : Cook the granulated sugar in a dry casserole until it turns a nice, light caramel color. Watch the cooking very carefully and fold in the raspberry butter little by little. Slowly add the warmed cream into your raspberry caramel.
Slice the whole mousseline brioche into ¾ inch (2 cm) thick slices. Cut out the heart of the brioche with a ¼ inch (70mm) diameter cutter. Melt the butter over a double boiler, let cool and strain through a chinois to obtain a fat without any impurities. This is “clarified” butter which will allow you to avoid burning the butter when the French toast is being fried. Mix the heavy cream, milk, egg, brown sugar and the ½ vanilla bean to obtain the batter for the French toast. Put the clarified butter into a hot frying pan, then the brioche and the batter. Brown the brioche until golden.
Spoon a bit of the raspberry caramel sauce into the plate. Place the brioche French toast on the caramel and top with some raspberry butter shavings and a scoop of vanilla ice cream. Finish with some fresh raspberries and some mint leaves.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
