Orange Mango French Toast with Honey Roasted Strawberry Compote
For the compote:
- 1x punnet strawberries
- 2-3 tablespoons runny clover honey
- Small bunch fresh thyme leaves
- Balsamic vinegar
- Freshly ground black pepper
For the french toast:
- 4x slices day old bread, 1.5cm (1/2 inch) thick
- (brioche would be perfect if you can get it)
- 2-3 tablespoons mascarpone
- Approx 1 tablespoon fresh-as freeze dried mango
- Powder (or substitute finely diced fresh mango)
- 2x large, free-range eggs
- 1x orange, juice & zest
- 1-2 tablespoons butter for frying
- Begin by preparing the compote.
- Preheat your oven to 180 degrees c (350 degrees f).
- Meanwhile, clean and hull strawberries.
- Cut in half, or into quarters if very large, and put all the strawberries in a single layer in a close-fitting oven dish.
- Drizzle liberally with 2-3 tablespoons of runny honey.
- Sprinkle over thyme leaves - thyme flowers would be fine too if you happen to have them.
- Drizzle with just a little balsamic vinegar (about 1 tablespoon), and top with a generous grind of black pepper.
- Put into the preheated oven and bake until the strawberries have softened but are still holding their shape, and juices have started to run and become syrupy.
- Remove from oven.
- While strawberries are baking, prepare the french toast.
- In a small bowl, mix together mascarpone and freeze dried mango powder - use more or less to get the level of mango flavour that suits you.
- Spread two slices of the bread liberally with the mascarpone/mango mixture, and top with the other two slices.
- In a wide shallow dish, lightly beat the eggs with the zest and juice of the orange.
- Place sandwiches into the egg mixture, and allow to soak for a couple of minutes before turning over to soak on the other side.
- Heat butter in a skillet over medium heat until melted and starting to sizzle, then add egg-soaked sandwiches to the pan.
- Cooked until richly golden brown on one side, then flip over and cook the other side.
- Once golden brown on both sides, remove to a serving platter and liberally spoon over the warm strawberry compote.
- Serve with some greek style yoghurt and some extra runny honey for drizzling over the top if desired.
- You could also top with a few chopped pistachios if you like.
Used in this recipe:
Clover honey has a very pleasing mild taste with a sweet floral flavour. This honey is packed full of natural goodness.Happy Valley’s Clover Honey is deliciously creamy with a chewy 'fudge-like' consistency and delicate vanilla bean, coconut, pine... Find out more