|for the chia jam:|
|15 ml||lemon juice|
|45 ml||chia seeds|
|5||eggs — large|
|5 ml||vanilla — essence|
|8||slices sourdough bread|
|olive oil — for frying|
|160 ml||mascarpone cheese|
|vanilla — pod, seeds only|
the chia jam, combine the raspberries, water and honey in a small saucepan over
simmer the mixture, 4 mins.
in the lemon juice and chia seeds and allow to cool.
the French toast, combine the eggs, cream, sugar, vanilla essence and salt in a
large bowl and whisk until smooth.
each slice of sourdough bread into the egg mixture and set it aside, in the mixture,
while you heat the oil for frying.
a splash of olive oil to a large pan over medium heat.
each slice of French toast in the corn flakes and fry until golden and crisp,
on kitchen paper.
serve, stir the mascarpone, honey and vanilla seeds together.
the French toast slices warm topped with a dollop of the vanilla mascarpone,
some jam and fresh raspberries.
raspberries can easily be replaced with the same amount of blueberries,
strawberries, black berries or gooseberries, if a different flavoured jam is preferred.