Dinner Plate – Set of Four, £62.00
For the Vanilla fromage blanc:
250g fromage blanc
2 tablespoons of maple syrup
1⁄4 teaspoon of vanilla seeds
For the peaches:
4 yellow peaches (halved, stones removed)
4 teaspoons of coconut oil
4 teaspoons of unrefined sugar
1 vanilla pod, seeds removed
For the French toast:
3 large eggs
225 ml whole milk
Pinch of salt
1 tablespoon of sugar
8 slices stale challah bread, other rich bread or lovely white bloomer (sliced 1-inch thick)
3 teaspoons butter or coconut oil (for frying)
4 teaspoons of cinnamon sugar (for dusting)
Preheat the oven to 180°c. / 160°c fan.
Start by roasting your peaches. Place the peach halves in an ovenproof dish, cut side up, and top each half with 1⁄2 teaspoon of both the coconut oil and sugar. Dot each peach with a dab of vanilla seeds. Place into the pre-heated oven and roast for 20 minutes.
While the peaches are cooking whip up the vanilla fromage blanc by placing all the ingredients into a bowl and whisk thoroughly. Place the bowl into the fridge to chill whilst you make the French toast.
To make the French toast whisk the eggs, milk, salt, and sugar together in a lasagne dish until the egg is completely incorporated into a custard.
Place a frying pan on the stove over a medium-low heat. Place four slices of bread into the custard to soak for one minute.
Add 1 tablespoon of butter or coconut oil to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it up briefly to let any excess drip off. Lay the bread gently in the frying pan cooking each side until golden. Repeat with the rest of the custard soaked bread.
As the first batch of French toast finishes, transfer the pieces to a serving platter.
When all the French toast is cooked, simply dust the toast with a little cinnamon sugar and serve with the roasted peaches and chilled vanilla scented fromage blanc.