Yield: 2 servings
|85 grams||Shortbread finger biscuits|
|40 grams||Melted butter|
|2 tablespoons||White wine|
|1 teaspoon||Edible lavender flowers|
|55 grams||Blackberries; cut in half|
|2 \N||Scoops premium vanilla ice cream|
|1 \N||Kiwi fruit; peeled and sliced|
|2 \N||Pink roses|
|40 grams||Caster sugar|
|4 tablespoons||White wine|
|2 \N||Egg yolks|
|2 tablespoons||Double cream|
|2 \N||Thick slices bread|
|1 \N||Orange; peeled and sliced|
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); ½ Lean Meat; 0 Vegetable; 1½ Fruit; 6 Fat; 1 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.