This is a light, easy and impressive treat that would be just as good as a weekend breakfast or dinner party dessert.
This is quite the way to treat yourself. It looks sumptuous, tastes incredible and yet is light enough to leave you feeling like it’s the perfect portion size.
The pomegranate molasses give the whole thing a sweet, tangy finish and the basil is perhaps the perfect, surprising touch that leaves you wondering if this is a dessert at all!
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Grilled Nectarine & Burrata French Toast
This is a light, easy and impressive treat that would be just as good as a weekend breakfast or dinner party dessert.
Ingredients
Units
Scale
Frech Toast
- 2 slices sourdough
- 50 ml heavy cream
- 2 eggs
- Pinch cinnamon
- Pinch salt
- 2 tbsp butter
Nectarines
- 2 ripe nectarines
Plating
- 280 g burrata
- 2 tbsp small basil leaves
- 1 tsp pomegranate molasses
Instructions
Frech Toast
- Whisk milk, eggs, cinnamon and salt together in a shallow bowl.
- Dip the bread in the toast, making sure it’s covered, but don’t leave it in there too long or it will get soggy.
- Heat pan and grease up with the butter.
- Lay your bread in the pan and cook on both sides until golden brown.
Nectarines
- Cut nectarines into chunky slices.
- Heat your grill pan and cook your nectarines on both sides until they have those grill strips.
Plating
- Break up your burrata in a bowl then spread it between your slices of French toast.
- Arrange your grilled peached on top of the burrata.
- Top with a few basil leaves and a drizzle of pomegranate molasses. Serve immediately.