Filter
Reset
Sort ByRelevance
JMRIBKA
Terrine of French toast with cinnamon bavarois
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Start with the Bavarois. Soak the gelatin in plenty of cold water. Bring the milk to the boil with the cinnamon stick and leave to cover for about 15 minutes.
-
Beat the cream with the sugar almost stiff. Remove the cinnamon stick from the milk and dissolve the well squeezed gelatine. Add the cinnamon liqueur and let cool. Fold the whipped cream through.
-
Cut the crusts of the bread for the terrine. Beat the milk with the eggs, sugar, cinnamon and the vanilla juice. Soak the slices of bread in this. Heat the butter and fry the slices of bread on both sides brown.
-
Cover the mold with cling film and leave the foil slightly overhanging. Place some French toast on top of the dish with a layer of cinnamon bavarois on top. So build up the tureen. Cover with foil and allow the tureen to stiffen in the refrigerator for at least 2 hours.
-
Turn the terrine on a dish and remove the foil. Cut the terrine into slices.
-
Serve on the plates, drop some cinnamon liqueur and garnish with chocolates.
Blogs that might be interesting
-
15 minSnackdark chocolate, cocoa powder, whipped cream, pouring syrup, honey, yogurt, vanilla essence, white caster sugar, blackberry,yoghurt ice chocolate vanilla with blackberries
-
95 minDessertwholegrain wheat flour, baking powder, biscuit and speculaas spices, dark brown caster sugar, cold butter, egg, pine nuts, garnish almonds, hazelnuts, pecans,speculaas minks with nuts
-
135 minDessertlong finger, red fruit juice, Dutch strawberries, full lemon curd, extra pure chocolate,Strawberry tiramisu
-
55 minDessertZeeuwse Boerin kitchen syrup, granulated sugar, tap water, unsalted butter, fresh cream, condensed whole milk, sea salt, vanilla ice cream,vanilla ice cream with salty caramel sauce
Nutrition
835Calories
Fat77% DV50g
Protein36% DV18g
Carbs24% DV73g
Loved it