Dessert To serve Warm
Brioche French toast with Nergi® kiwi berries
15 min.
4 people
Budget mini
  • 8 brioche slices
  • 1 Nergi® punnet (125 g)
  • 2 eggs
  • 200 ml milk (1 cup)
  • 60 g caster sugar (1/4 cup)
  • 1 tsp cinnamon
  • 1 large knob butter
  • 50 cl whipping cream 30% fat (2 cups)
  • 1 tbsp icing sugar
  1. Whisk together the eggs, sugar and cinnamon in a shallow dish. Add the milk and whisk again.
  2. Put the single cream and icing sugar in a whipping siphon.
  3. Close the siphon and insert two gas cartridges. Turn upside down and shake vigorously. Leave to chill.
  4. Soak the brioche slices in the preparation. Cook in a buttered pan until golden on each side.
  5. Cut the kiwi berries into thin slices. Arrange two slices of brioche on each plate and cover with whipped cream and cut Nergi®.

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