Mother’s Day Mascarpone Stuffed French Toast
INGREDIENTS:
½ cup Mascarpone cheese (room temperature)
1 tbsp Brown sugar
4 – 5 Thick sliced bread (1 – 1.5” slices)
4 Eggs
½ cup Heavy cream
½ cup Milk
1 Vanilla pod
Freshly grated nutmeg to taste
Icing sugar to dust
METHOD:
Cut a pocket into each slice of bread from the side.
In a medium bowl mix together eggs, sugar, cream, and milk.
In another bowl mix mascarpone, sugar and nutmeg together. Cut vanilla pod lengthwise and scrap seeds into mixture and stir. Gently spoon mixture into the pockets of the bread. Prior to pan frying in a medium heat pan, soak each side of the slices of the mascarpone filled bread in the milk mixture.
Place in frying pan and cook both sides until golden brown. Remove and dust with icing sugar and add berry compote topping.
Berry Compote
INGREDIENTS:
½ cup Strawberries
½ cup Blueberries
½ cup Blackberries
¼ cup Sugar (or to taste)
Splash of Balsamic Vinegar
1 Whole vanilla pod
Orange zest
METHOD:
In a medium saucepan add half of each berry type, sugar and, orange zest and bring to gentle boil. Stirring occasionally. Once berries start to break down add remaining whole berries and continue to cook for approx. 8 min. Remove from heat and top cooked French toast slices.
Chef’s Tip: If berries are out of season use frozen.
Mum’s Morning Smoothie
INGREDIENTS:
½ cup Strawberries (frozen)
½ cup Blueberries (frozen)
½ cup Blackberries (frozen)
1 Green apple (sliced)
¾ cup Kale (chopped)
½ cup Cucumber (sliced)
¼ cup Celery
1 cup Coconut water
½ cup apple juice
2 tbsp Ground flax seeds
Small slice of peeled ginger
Additional optional ingredients: Banana / mango / pineapple
METHOD:
Place all ingredients in blender and blend until desired consistency is reached.
Enjoy!
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