Invite your friends and welcome your family to enjoy this celebratory dish from around the world.
Ingredients
- 1 1/2 cups caster sugar
- 8 mandarins
- 2 lemons, juiced
- 300ml thickened cream
Spanish toast
- 6x 3cm-thick slices day-old sourdough or other rustic bread
- 200g Lindt 50 per cent dark chocolate, broken into squares
- 6 eggs
- 1 1/2 cups milk
- 1/2 cup pouring cream
- 1 1/4 cup olive oil
- 20g butter
- 1 tablespoon ground cinnamon
- 2 tablespoons caster sugar
Method
- Step 1To make sherbet: Place sugar and 1 1/2 cups water in a pan. Stir over medium heat until sugar dissolves, then bring to the boil. Cool. Meanwhile, zest 2 mandarins and reserve for toast, then juice all 8 mandarins; you will need 500ml mandarin juice. Combine syrup, both juices and cream, then churn in an ice-cream maker until frozen. Transfer to an airtight container, freeze for 2 hours. To make Spanish toast: Preheat oven to 190C. Using a small, sharp knife, cut a pocket lengthwise along the bottom of each slice of bread, leaving a 1cm border. Stuff 3 squares of chocolate into each pocket.
- Step 2Whisk eggs with milk, cream and reserved zest in a large bowl. Place half the stuffed bread in a shallow dish, then pour over half the egg mixture. Stand, turning halfway, for 2 minutes to soak.
- Step 3Meanwhile, heat 1 1/2 tablespoons of oil in a large, heavy-based frying pan over medium heat until hot. Add half the butter and, when sizzling, add soaked bread. Cook for about 2 minutes each side or until golden.
- Step 4Transfer to a wire rack placed over an oven tray. Repeat soaking and frying with remaining stuffed bread, egg mixture, oil and butter.
- Step 5Place toasts in oven and bake for 12 minutes or until cooked through. Combine cinnamon with sugar, then dust over toasts. Serve with sherbet.
- Author: Sophia Young, Food director – MasterChef Magazine
- Image credit: Brett Stevens
- Publication: Taste.com.au
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