#49 Maple EVOO Caramel Eton Mess French Toast
When sweetness, meets savoury, meets Wimbledon- the ULTIMATE meet cute.
Hello and welcome back to another edition of The Seasonal Kitchen. Inspired by the flavours of wimbledon, bougie brunches and the gorgeous oils from Citizens of Oil . They have kindly sent two of their oils for me to play around with for this week’s newsletter.
They have also kindly given me a 10% discount code off anything from their website for you to use at home for the next 2 months! THECULINARYBEE10
Over on TSK+ I have created a Brunch recipe so epic, we hae eaten it on REPEAT this week. I love a meal that is perfect for breakfast, cheeky lunch or brilliant dessert.
It’s giving range.
Date & EVOO Caramel Flapjack Granola with Summer Fruit Compote.
How to create the “Caramel”:
Ingredients
220ml COLD Maple Syrup
200ml Extra Virgin Olive Oil
(optional) Generous pinch of Salt
Method
Slowly whisk the maple syrup and olive oil together until emulsified, thickened and almost creamy in colour. This can take up to 5-8 minutes. Add the salt if using- but I would recommend.
Maple EVOO Caramel Eton Mess French Toast
Ingredients (serves 4)
(For the strawberries)
15 Strawberries, heads & stalks removed, then quartered
2 Tbsp Maple EVOO Caramel from above
1 Tbsp Mint
(French toast)
4 THICK Slices Brioche bread- my advice is to buy a brioche loaf and slice it yourself
3 Eggs
100ml Double Cream
120ml Whole Milk
15ml Maple Syrup
1/3 Tsp Cinnamon Powder
3 Tbsp Salted Butter
(Rest)
6 Meringue Shells
600ml Double Cream
2 Tbsp Icing Sugar
1 Tsp Vanilla Bean Paste
Method
Add the quartered strawberries into a bowl along with the evoo caramel and mint. Allow to stand for 20-30 minutes.
Meanwhile whisk the icing sugar, vanilla and cream together until stiff peaks.
Whisk the cream, milk, eggs and maple syrup together in a shallow bowl. Dunk the brioche in the mixture and leave for 5 minutes.
Heat a frying pan on a low heat with the butter, then fry the drenched brioche foor 2-3 minutes until golden brown, then flip. Fry for 2 minutes then plate up.
Layer the cream then the strawberries, then crushed meringue and garnish with extra EVOO Caramel and edible flowers & mint. Serve immediately.
