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.
300g
Milk
250g
White chocolate
50g
Verbena
9g
Sheet of beef gelatine
200g
Single cream
200g
Mascarpone
1009g
Total weight
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.
145g
PONTHIER mirabelle plum purée
10g
PONTHIER passion fruit purée
25g
Invert sugar
20g
Caster sugar
2g
Pectin NH
202g
Total weight
Heat through the purée with the invert sugar, add the caster sugar and pectin, bring to the boil. Place in half-circle flexipan moulds.
400g
PONTHIER mirabelle plum purée
40g
Butter
12g
Mirabelle eau-de-vie
1
Vanilla pod
452g
Total weight
Warm the scraped vanilla and the purée to 45°C, add the butter and the alcohol and then blend.
Place the warm mirabelle plum 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 plum jelly.
