Poor Knights Of Windsor
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | c | Raspberries |
| 3 | T | Confectioners' sugar |
| 1 | c | Heavy cream |
| 1/2 | c | Sherry |
| 3 | Egg yolks, lightly beaten | |
| 6 | Bread, up to 8 | |
| crusts remove cut in | ||
| triangles | ||
| 3 | oz | Butter, 6 Tbsp |
| 1 | t | Cinnamon |
INSTRUCTIONS
Sprinkle the raspberries with confectioner's sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 378
Total Fat: 43g
Cholesterol: 262.3mg
Sodium: 33.4mg
Potassium: 185.2mg
Carbohydrates: 12.3g
Fiber: 4.3g
Sugar: 2.9g
Protein: 4.2g