- matt tebbutt recipes
- Pain perdu with roasted fruits and glazed almond sabayon
For the pain perdu with roasted fruits
- 1 orange, juice only
- 1 vanilla pod, seeds only
- 150g/5½oz caster sugar
- 2 white peaches, pitted and cut into wedges
- 150g/5½oz raspberries
- 3 free-range eggs and 1 free-range yolk, beaten
- 75g/2½oz salted butter
- 2 slices fruit bread or brioche
For the sabayon
- 1–2 drops almond essence
- 4 free-range egg yolks
- 50g/1¾oz caster sugar
- 3 tbsp dark rum
Heat the orange juice, half the vanilla pod and most of the sugar in a saucepan to make a syrup. Add the peaches, remove from the heat after a few minutes and add the raspberries. Set aside.
To make the sabayon, place a glass bowl over a saucepan of barely simmering water. Add all the ingredients and whisk continuously, until pale and thick. Remove the bowl from the heat and whisk the mixture until cool.
To make the pain perdu, mix the eggs and egg yolk with the other half of the vanilla seeds. Add the bread slices and soak for 2 minutes.
Melt the butter in a large frying pan. When foaming, add the soaked bread and fry until golden on both sides. Sprinkle with sugar.
Top the pain perdu with the fruits and spoon over the sabayon. Glaze with a blow torch and serve.
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