|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||LANCEWOOD® Mascarpone Cheese|
|vanilla pod — seeds only|
For the chia jam
Combine the raspberries, water and honey in a small saucepan over medium heat.
Gently simmer the mixture, 4 mins.
Stir in the lemon juice and chia seeds and allow to cool.
For the French toast
Combine the eggs, cream, sugar, vanilla essence and salt in a large bowl and whisk until smooth.
Dip each slice of sourdough bread into the egg mixture and set it aside, in the mixture, while you heat the oil for frying.
Add a splash of olive oil to a large pan over medium heat.
Dip each slice of French toast in the corn flakes and fry until golden and crisp, 1-2 mins.
Drain on kitchen paper.
Stir the mascarpone, honey and vanilla seeds together.
Serve the French toast slices warm topped with a dollop of the vanilla mascarpone, some jam and fresh raspberries.
The raspberries can easily be replaced with the same amount of blueberries, strawberries, black berries or gooseberries, if a different flavoured jam is preferred.