Peach melba French toast with custard cream recipe
Peach melba French toast with custard cream and raspberry purée Inspired by the classic peach melba, this simple dessert unites tinned peaches, a vanilla custard cream, raspberry purée and warm brioche French toast. 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 2 free-range eggs 100ml/3½fl oz double cream 50ml/2fl oz milk 1 tsp vanilla bean paste 1 tsp ground cinnamon 4 thick slices brioche butter, for frying 150ml/5fl oz double cream150ml/5fl oz tinned custard15g/½oz icing sugar1 tsp vanilla bean paste 150ml/5fl oz double cream 150ml/5fl oz tinned custard 15g/½oz icing sugar 1 tsp vanilla bean paste 150g/5½oz raspberries 2 tbsp icing sugar 150g/5½oz raspberries 2 tbsp icing sugar 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly choppedicing sugar, for dusting 400g tin peach slices in juice, drained 50g/1¾oz toasted pistachios, roughly chopped icing sugar, for dusting Method To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar. To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar.