French toast soaked in liquid cherimoya with cooked wild strawberries and mint
For the French toast soaked in liquid cherimoya
The day before, cut the crusts off the slice of bread and cut into 3 cm / 1.2 in cubes. Place in a deep pan. Heat the milk, then remove from heat and add the white chocolate. Leave to cool slightly then add the liquid cherimoya and coat the bread on all sides. Cover with an airtight lid and refrigerate for 1 day. Then remove the soaked pieces of bread and place on a wire tray to drain.
Make a small amount of caramel in a non-stick skillet with the sugar and water. When golden, carefully add the pieces of bread 1 by 1. Turn them using 2 rubber spatulas to caramelize all over. Remove, place on a silicon sheet and leave in a warm place.
For the cooked wild strawberries
Place the wild strawberries in a pan over low heat and sprinkle with sugar. Cover and cook until soft and juicy, stirring occasionally. Remove from the heat and add the chopped mint.
Serve 2 pieces of French toast per person and top with cooked strawberries so that they drip down one side. Strain the juices left over from soaking the bread, place in a siphon with a gas cartridge and leave to stand for 1 hour before using. Serve a walnut-sized ball of foam next to the strawberries.
"Although this is one of our oldest recipes, it continues to be a favorite with our customers."