Dietary
Vegetarian
Ingredients
For the pain perdu with roasted fruits
- 1 orange, juice only
- 1 vanilla pod, seeds only
- 150g/5½oz caster sugar
- 2 white peaches, pitted and cut into wedges
- 150g/5½oz raspberries
- 3 free-range eggs and 1 free-range yolk, beaten
- 75g/2½oz salted butter
- 2 slices fruit bread or brioche
For the sabayon
- 1–2 drops almond essence
- 4 free-range egg yolks
- 50g/1¾oz caster sugar
- 3 tbsp dark rum
Method
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Heat the orange juice, half the vanilla pod and most of the sugar in a saucepan to make a syrup. Add the peaches, remove from the heat after a few minutes and add the raspberries. Set aside.
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To make the sabayon, place a glass bowl over a saucepan of barely simmering water. Add all the ingredients and whisk continuously, until pale and thick. Remove the bowl from the heat and whisk the mixture until cool.
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To make the pain perdu, mix the eggs and egg yolk with the other half of the vanilla seeds. Add the bread slices and soak for 2 minutes.
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Melt the butter in a large frying pan. When foaming, add the soaked bread and fry until golden on both sides. Sprinkle with sugar.
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Top the pain perdu with the fruits and spoon over the sabayon. Glaze with a blow torch and serve.