Ingredients:
- Salted caramel
- 100g butter
- 50 g sugar
- 200 ml cream
- 1 tsp sat
- Pain perdu
- 5 eggs
- 250 ml milk
- 100g sugar
- 20 ml rum
- 1 vanilla pod
- Brioche
- 1 brioche loaf
- White chocolate sabayon
- 4 egg yolks
- 2 tablespoons sugar syrup
- 30 g white chocolate, chopped
- ¼ cup crème fraiche
- Blue berry compote
- ½ cup sugar
- 2 tbsp water
- 2 cups blue berries
Method:
- Salted caramel
- Start by heating up a deep saucepan.
- Over medium heat, combine the butter and sugar.
- Gently stir the mixture.
- Once the mixture has started to simmer, wait until it gets a wonderful golden caramel colour.
- Then add the cream.
- Stir until smooth and lastly add the salt.
- Remove from the heat and keep it aside.
- Pain perdu
- Take a mixing bowl and break the eggs into it.
- Lightly whisk until the yolks and egg whites are combined.
- Gently stir in the milk.
- Add the sugar.
- Mix everything until the sugar has dissolved.
- Now pour in the rum and combine all the ingredients well together.
- Take the vanilla pod and carefully slice the pod along the length with the edge of a sharp knife.
- Gently scrape the seeds from the pod with the knife
- And add it to the milk and egg mixture.
- Stir until all the ingredients are combined.
- Now keep it aside until later.
- Brioche.
- Take the loaf of brioche and slice carefully.
- Take care not to break the slices as the brioche can be quite delicate.
- Heat a non stick pan over medium heat and toast the brioche slices on both sides until it gets a light brown colour.
- Remove the toasted brioche from the heat and set aside.
- Heat another non stick pan over medium heat.
- Now soak the toasted brioche slices in the milk and egg mixture until it is soaked through but still firm to the touch.
- Pan fry the soaked brioche in the heated pan until golden brown on both sides. Remove from the pan and place it in an oven proof dish.
- Brush the brioche with the caramel mixture and bake in a preheated oven on 180 degrees celcius until it starts to turn deep caramel brown. This should take up to 20 minutes.
- When ready, remove from the oven and keep aside until later
- Chocolate sabayon
- Add the egg yolks and sugar in a double boiler over barely simmering water and whisk for 10 minutes, or until it reaches the ribbon stage.
- Add the chocolate, stir until it is melted, and let cool.
- Fold in the crème fraiche and keep aside.
Optional: Blue berry compote.
Place the sugar and water into a small pot and cook on medium heat for 10-12 minutes. When the sugar turns golden brown add the blue berries and continue cooking for 3 more minutes until all the caramel is dissolved.
Set the compote aside to cool down.