FRENCH TOAST, CREAM CHEESE, WHITE AZOR AND STRAWBERRY
RABANADA
150gr Loaf of Bread
100gr Whole Egg
100gr Semi-Skimmed Milk
100gr Whipped Cream 35%
2gr Cinnamon Powder
16gr Sugar (Sucrose)
80gr Whole Butter 82%
Cut the loaf of bread.
Mix all the ingredients except the butter and soak the bread for 10 minutes.
Fry in the butter for 2 minutes on each side.
WHITE CHOCOLATE AND CREAM CHEESE MOUSSE
227gr Philadelphia Cheese
56gr Sugar (Sucrose)
1gr Vanilla Bean Tahitensis
100gr White Azor
114gr Cream 35%
Beat the sugar with the vanilla zest and cream cheese.
Melt the chocolate and add to the previous mixture.
Whip the cream to soft peaks and fold into the previous mixture.
Chill for at least 6 hours.
Place in a pastry bag with the desired mouthpiece and place on the French toast.
SWEET BREAD CRUTONS
100gr Loaf of Bread
80gr Olive Oil
2gr Cinnamon Powder
20gr Sugar (sucrose)
Cut the bread into small cubes.
Fry in olive oil.
Drain and roll in the sugar and cinnamon mixture.
Set aside
STRAWBERRY JAM
200gr Strawberry Fruit Puree
20gr Sugar (sucrose)
2gr Agar-Agar
Mix the sugar with the agar-agar.
Heat the puree to 45°C, and add to the previous mixture.
Boil for 1 minute.
Cool.
Crush and place in a bottle.
RABANADA, CREAM CHEESE, WHITE AZOR AND STRAWBERRY
2gr Freeze Dried Strawberry “LyoFresa”
50gr White Azor
1gr Red Dye
Put the French toast in the bottom of the plate, then put the mousse.
Place the strawberry gel, sprinkle with strawberry lyo powder.
