French toast with porcini ice cream and hot apples



Porcini ice cream

  • 4 extra-large egg yolks
  • 100g ( cup) sugar
  • 250ml (1 cup) fresh cream
  • 250ml (1 cup) milk
  • 15ml (1 tbsp) dried powdered porcini

French toast

  • 250ml (1 cup) milk
  • 1 extra-large egg
  • 30ml (2 tbsp) sugar
  • 2.5ml ( tsp) ground cinnamon
  • 45ml (3 tbsp) butter
  • 4 slices bread

Chilli apples

  • 45ml (3 tbsp) butter
  • 50g ( cup) caster sugar
  • 2 large red apples, skin on, cut into wedges
  • 1 red chilli, seeded and sliced
  • Splash of white or sparkling wine


For the ice cream, combine the yolks and sugar in a wide bowl and whisk till light and fluffy. Combine the cream, milk and ground porcini in a pot and bring to a gentle simmer. Remove from the heat and pour over the yolk and sugar mixture. Cook in a double boiler till the custard coats the back of a metal spoon. Churn in an ice-cream maker or freeze in a plastic container with lid. After about 1 hour, whisk to break up the ice crystals. Return to freezer and repeat twice – this will give it a creamy texture.

For the toast, mix the milk, egg, sugar and cinnamon. Melt butter in non-stick pan. Dip bread into egg mixture and fry on both sides till golden brown.

For the apples, melt butter in a pan and add sugar. Add apples and chilli and cook until apples are caramelised. Deglaze the pan with a splash of wine and allow to reduce a little. Serve spooned over French toast with a scoop of porcini ice cream.

Serves 2.

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