Peach melba French toast with custard cream and raspberry purée
Inspired by the classic peach melba, this simple dessert unites tinned peaches, a vanilla custard cream, raspberry purée and warm brioche French toast.
Ingredients
- 2 free-range eggs
- 100ml/3½fl oz double cream
- 50ml/2fl oz milk
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 4 thick slices brioche
- butter, for frying
For the custard cream
- 150ml/5fl oz double cream
- 150ml/5fl oz tinned custard
- 15²µ/½´Ç³ú icing sugar
- 1 tsp vanilla bean paste
For the raspberry purée
- 150²µ/5½´Ç³ú raspberries
- 2 tbsp icing sugar
To serve
- 400g tin peach slices in juice, drained
- 50g/1¾oz toasted pistachios, roughly chopped
- icing sugar, for dusting
Method
To make the custard cream, whisk the cream and custard together with the icing sugar and vanilla until the mixture forms soft peaks, then set aside in the fridge.
To make the raspberry purée, blitz the raspberries and icing sugar together in a blender until smooth. Strain through a sieve into a small bowl and set aside.
Whisk the eggs with the cream, milk, vanilla and cinnamon until well combined. Place the sliced brioche in a wide, shallow bowl and pour the egg mixture over; leave to soak for 5 minutes, turning once.
Heat a good knob of butter in a large frying pan over a medium heat until foaming. Lay the soaked brioche in the pan and cook for about 2 minutes on each side, until crisp and golden.
To serve, drizzle some raspberry purée over each plate and place the French toast in the middle. Arrange the peach slices around the outside and a dollop of custard cream on the toast. Sprinkle over the pistachios and dust with icing sugar.