Terrine of French toast with cinnamon bavarois
- 0.5 White bread
- 300 milliliters milk
- 2 egg
- 50 gram sugar
- 2 teaspoon cinnamon powder
- 1 vanilla bean
- 100 gram butter
- Chocolate mocha bean
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.
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