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French Toast. Gelato. Caviar
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- 5 rectangle slices of challah, 2-3 cm each (if challah is fresh, slice it a day ahead)
- 2 eggs
- 40 grams butter
- 1/2 vanilla stick
- 180 grams sugar
- 180 ml milk
- 320 ml cream (sweet)
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- Whisk all ingredients (save the butter for later)
- Dip each slice of challah in mixture for seven seconds
- Heat a pan on a medium high and add the butter. When it’s melted (not brown), sprinkle 2 tablespoons of sugar and allow them to dissolve
- Lay challah slices on pan and tan both sides
Result: a thinly caramelised french toast with a crisp exterior and a fully decadent heart. On each, place a scoop of that yogurt gelato, the one you really like, olive oil and a teaspoon of your favorite Karat Caviar