French toast with figs, pomegranate and white chocolate ganache
With white chocolates, cream, cayenne pepper and cinnamon.
|2 Tbs||demerara sugar|
|1 Tbs||cinnamon — cinnamon|
|1/4 cup||sherry — or port|
|80 g||white chocolate — chopped|
|1 tsp||fresh basil — and mint, chiffonade|
Figs – Preheat oven to 170 ºC.
Cut a cross on the top of each fig and push from the bottom so that the fig forms a flower. Pack in a small baking tray.
Mix the sugar and cinnamon and add a tsp sugar on top of each fig.
Add the port and butter to the tray and bake for 30 mins.
Take out of oven and baste the figs with the thick sauce that formed.
Ganache – Heat the cream and cayenne pepper in a pot until boiling.
Take of the heat. Add the chocolate and stir till it forms a ganache.
To assemble – Scoop chocolate ganache over the French toast and top with basted figs, pomegranates and basil mint.
Reprinted with the permission of Life is a Zoo Biscuit.