How do you store French toast with rhubarb-potterbic compote and Greek yogurt?

Roasted rhubarb potter compote roasted in the fridge: up to 3 days in an airtight container. Greek citrus-vanilla yogurt: 1 day in an airtight container. French toast: 1 day in the fridge, reheat in a pan or oven. Roasted rhubarb potter compote roasted in the freezer: up to 3 months in an airtight container. French toast: up to 2 months in an airtight container. Warm up French toast (refrigerator): warm up in a pan or oven until warm. French toast (freezer): thaw in the fridge and then heat up in a pan or oven. Compote: can be served cold or slightly heated in a pan on low heat.

French toast with roasted rhubarb potterbeine compote, Greek yogurt and hot chili-honey

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50min

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Next Level

French toast with roasted rhubarb potterry compote, Greek yogurt with citrus and verbena, and chili-honey.

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Ingredients

What do you need?

Quantity: 4P

Roasted rhubarb pottery compote:
Cut the rhubarb into 1 cm pieces and the strawberries in half. Keep some strawberries separate for the garnish.
Mix the honey with the scraped vanilla pod and add to the strawberries and rhubarb in a baking dish.
Roast for 25 minutes at 185 ° C, let cool and mix well.

Brioche Brood:
For the preparation of the brioche bread, follow this link https://www.sofiedumont.be/recept/shokupan/ to the recipe. Cut the cooled bread into slices about 2 cm thick, or into rectangles for a "chef board" presentation.

French Toast:
Beat the cream, milk, honey and the scraped vanilla sock well.
Dren the slices of brioche bread in the mixture so that they are nicely covered all around. Let it rest for 5 minutes.
Melt butter in a non-stick pan, slightly sprinkle the slices with fine sugar and fry for 3-4 minutes on each side. Let it caramelize nicely. You also bake the sides for the "Chef Brioche".

Greek citrus-vanilla yogurt:
Mix the scraped vanilla pod and seeds through the yogurt together with the lemon zeste, honey, lemon verbena and chia seeds. Let it rest for 10 minutes so that the chia seed can thicken.

Chile honey:
Finely chop the pepper and let it cook briefly with the honey. Set aside.
Roasted pistachio butter:
Grind the pistachio nuts in a cutter with a pinch of Fleur de Sel, until a smooth butter (about 15 minutes).

Serve:
Dress a tuft of yogurt on the plate, place the fried French toast on top.
Add a quenelle of the compote and finish with fresh strawberries, slices of rhubarb and lemon verbena leaves.
Serve the chili honey.

Preparation method

How do you make this?

Roasted rhubarb pottery compote: Cut the rhubarb into pieces of 1 cm and the strawberries in half. Keep some strawberries separate for the garnish. Mix the honey with the scraped vanilla pod and add to the strawberries and rhubarb in a baking dish. Roast for 25 minutes at 185 ° C, let cool and mix well.

Briochebrood: for the preparation of the brioche bread, follow this link https://www.sofiedumont.be/reecept/shokupan/ to the recipe. Cut the cooled bread into slices about 2 cm thick, or into rectangles for a "chef board" presentation.

French toast: beat the cream, milk, honey and the scraped vanilla sock well. Dren the slices of brioche bread in the mixture so that they are nicely covered all around. Let it rest for 5 minutes. Melt butter in a non-stick pan, slightly sprinkle the slices with fine sugar and fry for 3-4 minutes on each side. Let it caramelize nicely. You also bake the sides for the "Chef Brioche".

Greek Citrus-vanilla Yogurt: Mix the scraped vanilla and seeds through the yogurt together with the lemon zeste, honey, lemon verbena and chia seeds. Let it rest for 10 minutes so that the chia seed can thicken.

Chili honey: Cut the pepper very finely and let it cook briefly with the honey. Set aside. Roasted pistachio butter: Finely grind the pistachio nuts in a cutter with a pinch of Fleur de Sel, to a smooth butter (about 15 minutes).

Serve: dress a tuft of yogurt on the plate, place the fried French toast on top. Add a quenelle of the compote and finish with fresh strawberries, slices of rhubarb and lemon verbena leaves. Serve the chili honey.

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