Ingredients
Instructions
- For the Ashta cream heat 750ml of milk until almost boiling
- Add lemon juice or vinegar to the hot milk and let it curdle
- Strain the curdled milk through a fine mesh strainer and rinse quickly with cold water
- In a small saucepan mix remaining 250ml milk with cornstarch
- Cook the cornstarch mixture over medium heat stirring constantly until thickened
- Let the mixture cool to room temperature
- Combine the curdled milk mixture with the cooled cornstarch mixture and heavy cream Stir gently
- Refrigerate the Ashta cream mixture
- For the French toast whisk together egg milk and sugar in a shallow dish
- Dip each brioche slice in the egg mixture ensuring both sides are well coated
- Heat butter in a pan over medium heat
- Cook the brioche slices until golden brown on both sides about 2 minutes per side
- Top each french toast with a generous amount of cold Ashta cream
- Sprinkle with chopped pistachios
- Garnish with fresh raspberries and a drizzle of honey if desired
Author
(Visited 8 times, 4 visits today)
Wow, cette fusion franco-libanaise est vraiment exceptionnelle!