Sumac Roasted Strawberries and Whipped Mascarpone French Toast
Many of us have nostalgic memories of the way we ate French toast as kids. For me, it was in summer with chopped strawberries, a drizzle of cream and lashings of maple syrup. While that still sounds absolutely delicious, I wanted to make a more grown-up version with the addition of vanilla, sumac and mascarpone.
SERVES 4
Ingredients:
- 9 oz. mascarpone
- 3½ fl. oz. double (heavy) cream
- 4 oz. icing sugar
- Zest and juice of 1 lemon
- 2 tsp. vanilla extract
- 14 oz. strawberries, hulled and halved
- 1 tbsp. sumac
- Pinch of salt
- 3½ fl. oz. milk
- 4 eggs
- 1 tbsp. ground cinnamon
- 2 oz. butter
- 4 thick slices of brioche
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Instructions:
- Start by preheating your oven to 400°F.
- Place the mascarpone, double (heavy) cream, half the icing sugar, the lemon zest and 1 tsp. of the vanilla extract in a bowl and whisk till lightly whipped. Store in the fridge until ready to use.
- Now place the strawberries, sumac, remaining vanilla extract, remaining icing sugar, lemon juice and a pinch of salt on a lined baking tray and mix together. Roast for 20 minutes, mixing halfway through, until soft and sticky. Leave to cool to room temperature.
- Next, whisk together the milk, eggs and cinnamon in a shallow bowl. Then set a frying pan over a medium heat and add half the butter. Let it start to bubble and melt.
- Next, dip two of the brioche slices into the egg mix for around 30 seconds to let it soak up some of the liquid. Place in the hot frying pan and fry for 2 minutes each side until golden brown and caramelized.
- Remove from the heat and repeat with the remaining brioche.
- Split between four serving plates and top with a dollop of whipped mascarpone. Then spoon over the roasted sumac strawberries and their juices and serve!
