| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 85 |
g |
Shortbread finger biscuits |
| 40 |
g |
Melted butter |
| 2 |
tb |
Honey |
| 2 |
tb |
White wine |
| 1 |
ts |
Edible lavender flowers |
| 55 |
g |
Blackberries; cut in half |
| 2 |
|
Scoops premium vanilla ice cream |
| 1 |
|
Kiwi fruit; peeled and sliced |
| 2 |
|
Pink roses |
| 40 |
g |
Caster sugar |
| 4 |
tb |
White wine |
| 55 |
g |
Blackberries |
| 2 |
|
Egg yolks |
| 2 |
tb |
Double cream |
| 2 |
|
Thick slices bread |
| 25 |
g |
Butter |
| 1 |
|
Orange; peeled and sliced |
INSTRUCTIONS
FOR THE EGG FRIED BREAD
1 Grease and line a cooking ring with greaseproof paper. Place the
shortbread biscuits in a mini food processor and blitz until finely
chopped. Add the melted butter and process again until mixed.
2 Spoon the biscuit mixture into lined cooking ring and press down with the
back of a spoon. Place in the fridge and allow to chill and set.
3 Heat the honey and wine in a small frying pan, add the lavender flowers
and simmer for two minutes. Strain the syrup through a sieve into a clean
pan to remove the lavender, add the blackberries and warm through.
4 Top the chilled biscuit base with ice cream and remove the ring and
paper. Sit on a plate, decorate with kiwi fruit slices and pour over the
lavender syrup with blackberries.
5 For the Egg Fried Bread: Pluck the petals off the roses. Place the caster
sugar, 2 tbsp wine and 2 tbsp water in a pan and gently heat to dissolve
the sugar.
6 Increase the heat and simmer for a few minutes until the liquid becomes
syrupy. Add the rose petals, remove the pan from the heat and allow to
infuse for about 5-6 minutes. Strain out the petals.
7 Place the blackberries in a mini food processor with 2 tbsp white wine
and process until smooth. In a shallow dish beat the egg yolks and cream.
Lay the bread in the mix and coat both sides.
8 Heat the butter in a frying pan. Add the bread and cook on both sides
until golden brown. Arrange the orange slices around the edge of a plate
and sit the bread in the centre. Pour the blackberry coulis around the
bread and drizzle the rose syrup over the orange slices.
Converted by MC_Buster.
Per serving: 536 Calories (kcal); 33g Total Fat; (56% calories from fat);
7g Protein; 51g Carbohydrate; 284mg Cholesterol; 415mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat;
1 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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