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Ingredients
For the eggy bread
3 egg whites
1 tsp vanilla essence
2 tbsp double cream
1 tbsp caster sugar
2 slices of brioche, cut into rounds using cutter
knob of butter
For the lemon syrup
55g/2oz caster sugar
1 lemon, zest only
splash of boiling water
½ lemon, juice only
To serve
150ml/5¼fl oz double cream
55g/2oz caster sugar
1 tsp orange zest
1 tsp lemon zest
squeeze of lemon juice
Method
1. Whisk the egg whites, vanilla, cream and caster sugar in a large bowl to
combine, until slightly frothy.
2. Dip the brioche slices into the mixture, making sure they are fully immersed.
3. Gently melt the butter in a non-stick frying pan and fry the eggy bread for
2-3 minutes on each side, or until golden brown.
4. To make the syrup, heat the sugar in a pan and add the lemon zest, water and
juice. Simmer gently in the pan for a few minutes, to thicken.
5. Mix the cream, sugar, orange zest, lemon zest and juice in a large bowl to
form soft peaks.
6. To serve, transfer the eggy bread to a serving plate. Spoon the cream mixture
on top and drizzle with the lemon syrup to finish. |
