Yield: 4 servings
|3 tablespoons||Confectioners' sugar|
|1 cup||Heavy cream|
|3 \N||Egg yolks; lightly beaten|
|6 slices||Bread; up to 8 crusts remove, cut in triangles|
|3 ounces||Butter; 6 Tbsp|
"I have never found out the origin of this recipe or where its name comes from. However, it is particularly pleasant because of the contrast between the hot toasted bread (which is similar to the French toast) and the cold raspberries and cream." 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
SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan