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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Chocolate and banana French toast with salted caramel


You'll need

50 gm almonds 50 gm caster sugar 180 ml pouring cream 120 gm each dark chocolate (56% cocoa solids) and milk chocolate, coarsely chopped 12 thick slices brioche 3 bananas, thinly sliced 4 eggs 100 ml milk 100 gm butter, coarsely chopped   Salted caramel 200 gm caster sugar 60 gm butter, coarsely chopped 125 ml (½ cup) pouring cream

Method

  • 01
  • Preheat oven to 180C. Roast almonds on an oven tray, shaking occasionally, until browned. Transfer to an oiled oven tray and set aside. Stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (3-4 minutes). Pour over almonds and stand until set, then process in a food processor to a fine powder.
  • 02
  • Bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat, then whisk until smooth and combined. Stir in almond mixture, transfer to a container and refrigerate until firm.
  • 03
  • For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise) and 1 tsp sea salt (or to taste) and whisk to combine. Keep warm.
  • 04
  • Spread half the brioche slices thickly with chocolate mixture, then top with sliced banana. Sandwich with remaining brioche slices and set aside.
  • 05
  • Preheat oven to 180C. Whisk eggs and milk in a bowl to combine, then transfer to a tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes), then shake off excess.
  • 06
  • Heat half the butter in a large frying pan over medium heat until foaming, add half the sandwiches and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray, wipe out pan and repeat with remaining butter and sandwiches, then warm sandwiches in oven for 5 minutes. Serve hot, drizzled with warm salted caramel.

Note French toast is usually thought of as a breakfast or brunch dish, but the all-out indulgence of this version makes it suitable as a dessert too - or for any time of the day, really.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, sweet Hungarian Tokaji.

Featured in

Aug 2012

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