A deceptively delicious brunch with Kitchenaid

A deceptively delicious brunch with Kitchenaid

Is it just me or has the year been flying by? I seriously cannot believe it’s already springtime! I know it’s been a while since my last post, so I thought it would be a nice idea to spoil you all with a Kitchenaid competition. As you probably know, I’ve been a Kitchenaid partner for many years now. At first, I was obsessed with their designs and colour range, but now that I’ve been using their products for several years, I’ve become obsessed with the functionality. They honestly make life in the kitchen so much more simple and enjoyable.

Today, I’m celebrating my favourite meal of the day, brunch, by giving you the opportunity to win a Kitchenaid Kettle and Toaster in the colour of your choice. As you can tell by the photos, I have the kettle and toaster in cream, which I love, but I also think they look very chic in black. To enter, subscribe to my blog and leave a comment below. If you’d like to double your chances, head to my Instagram. The competition closes the 8thof April at midnight. 

A deceptively delicious brunch with Kitchenaid

Now, let’s talk about today’s recipe! This brunch recipe is a little deceptive. It may look like classic eggs and bacon on toast but it’s a little more complicated – and delicious – than that. The ‘bread’ is in fact, the most DELICIOUS caramelised French toast. The ‘egg white’ is vanilla mousse; the ‘egg yolk’ is passionfruit curd; the’ tomato sauce’ is raspberry jelly; and the bacon has been covered in maple syrup and roasted until crispy and irresistible. Honestly, this is one of the yummiest deserts I’ve ever made. It’s a little work preparing all the elements, but they can all be prepared in advance. It can also be served as a dessert if you don’t have a sweet tooth in the morning.

A deceptively delicious brunch with Kitchenaid

A deceptively delicious brunch with Kitchenaid

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 4
Author: A Parisian Journey

Ingredients

For the vanilla “eggwhite”

  • 100 ml of milk
  • ½ tsp of vanilla seeds
  • 40 g of sugar
  • 12 g of cornflour
  • 150 g of whipping cream
  • 1 sheet of gold strength gelatine

For the passionfruit “egg yolk”

  • 70 g of passionfruit pulp without seeds
  • 1 egg
  • 25 g of sugar
  • 65 g of butter at room temperature

For the French Toast

  • 4 slices of brioche
  • 200 ml of cream
  • 50 ml of milk
  • 2 egg yolks
  • 35 g of caster sugar
  • ¼ tsp of vanilla seeds
  • 30 g of butter
  • 4 tsp of raw sugar

For the raspberry “tomato sauce”

  • 200 g of raspberries fresh or frozen
  • 25 g of sugar
  • 2 sheets of gold strength gelatine

The Maple Bacon

  • 8 fine strips of bacon
  • 3 tbsp of maple syrup
  • 2 tbsp of brown sugar

Instructions

For the vanilla “eggwhite”

  • Place the gelatine in a bowl of cold water and set aside.
  • Heat the milk and vanilla in a small saucepan over low heat. While that’s heating, whisk together the cornflour and sugar. Pour some of the hot milk onto the cornflour and sugar, whisk until smooth, then pour back into the saucepan. Bring the mixture to a boil while whisking continuously. Once it’s thickened and starting to bubble, whisk for 30 more seconds then remove from the heat. Squeeze the water out the gelatine and incorporate it into the hot cream mixture. Set aside to cool to room temperature.
  • Whip the cream so that stiff peaks form, then incorporate the cooled previously prepared mixture. Whisk until smooth.
  • Place 4 small patisserie circles or egg rings on a tray lined with baking paper. Smooth a few tablespoons into each circle and place in the freezer for at least 2 hours.

For the passionfruit “egg yolk”

  • Bring one inch of water to a simmer in a small saucepan. Combine the passionfruit, egg and sugar in a bowl and place it on top of the saucepan. Whisk continuously until it thickens then remove from the heat. Cut the butter into cubes, then whisk it into the warm mixture. Pour into a silicon demi-sphere mould (one that’s roughly egg yolk sized) and place in the freezer for at least 2 hours.
  • Demould the “egg yolks”. Heat the bottom of the yolks so that they defrost very slightly (you can place it for 2 seconds on a warm frypan or use a blowtorch. Demould the eggwhites and stick the yolk on top. Allow to defrost in the fridge while you prepare the other elements.

For the French Toast

  • Preheat the oven to 200°C.
  • Whisk together the milk, cream, caster sugar, egg yolk and vanilla. Dip each slice of bread into the cream. Leave to soak for 30 seconds the flip the bread over and soak the other side.
  • Heat the butter and raw sugar in a saucepan over medium/high heat. Once the butter and sugar melts, add the brioche and caramelise a few minutes on each side. Transfer onto a baking tray lined with baking paper and bake for 10 minutes. Allow to cool completely.

For the raspberry “tomato sauce”

  • Soak the gelatine in a bowl of cold water and set aside.
  • In a small saucepan, gently heat the raspberries and sugar. Mash the raspberries into a purée as it’s heating. Once all the sugar has dissolved, remove from the heat and add the gelatine. Pour through a sieve and discard the raspberry seeds. Allow to cool completely.

The Maple Bacon

  • Preheat the oven to 180°C.
  • In a small bowl combine the maple syrup and brown sugar.
  • Lay the strips of bacon on a baking tray lined with bacon paper. Pour over the maple syrup and brown sugar. Place another piece of baking paper and a baking tray on top. This will help keep the bacon flat and crispy. Bake for 20 minutes or until well caramelised.
  • To serve
  • Place the French toast on a plate and top with the egg and two slices of bacon. Whisk the raspberry jelly until smooth and add a small spoonful on the side.
A deceptively delicious brunch with Kitchenaid

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