Oriental French Toast

By corlear

Ingredients

• For the French toast:
• 2 cups milk
• 1 cup single cream
• rinds of 2 lemons
• rind of 1 orange
• 2 cinnamon sticks
• 1/3 cup sugar
• 4 slices of oven-ready Chinese bread (11/4
• x 1 and 2/3" high)
• 0.4 º olive oil
• 1/4 cup granulated sugar
• blow torch
• For the orange sorbet:
• 1 cup water
• 1/8 cup sugar
• 1 tsp sorbet stabilizer
• 1/3 cup dextrose
• 1/3 cup inverted sugar
• 1/4 cup lemon juice
• 18 oz orange segments
• 1/3 cup sorbet base (see previous step)
• 1/2 sheet gelatin (previously rehydrated in cold water)
• 1 Paco Jet container
• For the honey reduction:
• 1 cup honey
• For the caramelized sesame:
• 4 oz roasted sesame
• 1/2 cup sugar
• 4 tbsp water
• salt
• To finish:
• tiny cubes of crystallized ginger
• tiny cubes of frosted orange
• star anise powder
• cinnamon powder

Details

Servings 4

Preparation

Step 1

For the French toast:
1. Bring the sugar, milk and cream to the boil and then add the lemon and orange peel and the cinnamon stick. Leave to infuse for 5 minutes.
2. Strain and keep the milk on one side.
3. Fry the slices of Chinese bread in the olive oil over a medium heat. Remove it from the oil as soon as it is golden brown and drain on greaseproof paper.
4. Submerge the fried Chinese bread in the infusion and leave until it doubles in size.
5. Just before serving, caramelize with the sugar and the blow torch.

Note: You can find the frozen oven-ready Chinese bread in specialized Oriental food stores.

For the orange sorbet:
1. Place 18 oz of orange segments in a Paco Jet container and leave to freeze for 24 hours.
2. On the other hand, heat all the sorbet base ingredients in a pan. When the mixture reaches 185ºF, remove from the heat and leave to stand for 8 hours in the fridge.
3. Before serving the sorbet, heat ¼ cup of the sorbet base to 120ºF and add the ½ sheet of gelatin. Add the rest of the sorbet base to make it up to ¾ cup.
4. Add the jellied sorbet base to the orange segments in the Paco Jet container and process everything in the dish.
5. Freeze for a few hours so that it is ready to be used.

For the honey reduction:
1. Reduce the honey until it has the consistency and color of liquid caramel.

For the caramelized sesame:
1. Put the sugar and water in a pan and heat to 240ºF.
2. Remove from the heat and add the roasted sesame and stir until the sugar crystallizes.
3. Return to the heat for the sesame to caramelize and turn golden brown.
4. Add the salt while it is still hot.

Final Steps & Preparation:
1. Drizzle the honey reduction along two sides of a rectangular plate and scatter with the star anise powder, cinnamon, the frosted orange and the crystallized ginger cubes.
2. Place the caramelized French toast with a few caramelized sesame seeds in the center of the plate, inside the reduction.
3. Place the orange sorbet on top of the frosted orange cubes.