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Mirabelle plum

Ponthier - Lorraine mirabelle plum French toast, verbena cream
Descriptive diagram
Ponthier - Lorraine mirabelle plum French toast, verbena cream

Lorraine mirabelle plum French toast, verbena cream

French toast
Cut thick slices of fresh brioche. Freeze. Sprinkle sugar in a non-stick frying pan. Once the sugar is melted and slightly caramelised, add a knob of butter and put the slices of bread in the pan. Colour the bread on both sides.
VERBENA DISK
Milk
White chocolate
Verbena
Sheet of beef gelatine
Single cream
Mascarpone
300g
250g
50g
9g
200g
200g
Bring the milk to the boil, add the verbena and leave to infuse for 10 minutes. Put the white chocolate and softened gelatine in a bowl. Pass the hot infused milk through a chinois over the chocolate. Blend. Leave to cool then add the cream and the mascarpone. Blend again. Place in a flat flexipan mould.
Mirabelle jelly
PONTHIER mirabelle purée
PONTHIER passion fruit purée
Invert sugar
Caster sugar
Pectin NH
145g
10g
25g
20g
2g
Heat through the purée with the invert sugar, add the caster sugar and pectin, bring to the boil. Place in half-circle flexipan moulds.
Mirabelle coulis
PONTHIER mirabelle purée
Butter
Mirabelle eau-de-vie
Vanilla pod
400g
40g
12g
1
Warm the scraped vanilla and the purée to 45°C, add the butter and the alcohol and then blend.
Assembly
Place the warm mirabelle coulis on a plate. Top with a crispy slice of French toast and a few fresh verbena leaves. Finish with a disk of chilled verbena cream and mirabelle jelly.
Ponthier