FRENCH TOAST WITH STRAWBERRY COMPOTE AND VANILLA ICE CREAM

Recipe from Tea Malmegård

 

FRENCH TOAST

 

  • 4 slices of bread
  • 150 ml Sproud
  • 100 ml coconut sugar
  • 1 tsp ground cinnamon
  • Vegetable oil for frying the toast

 

STEP BY STEP 

1. Dip the bread in Sproud. Heat the oil in a non-stick frying pan over medium heat. Fry the soaked bread slices until golden and crisp.

2. Place the toasts on paper towels. Sprinkle with cinnamon and sugar on both sides.

 

SPROUD VANILLA ICE CREAM

500 ml Sproud
150 ml cane sugar
1 vanilla pod
1 tbsp honey, set

 

STEP BY STEP 
1. Heat Sproud in a pan with the rest of the ingredients until the sugar melts. Leave overnight in the fridge.
2. Pour the mixture into an ice cream machine and start it according to the manufacturer’s instructions.

STRAWBERRY COMPOTE 

250g frozen strawberries
100 ml coconut sugar
1 pinch vanilla powder

 

STEP BY STEP 

Add all the ingredients to a pan and heat over medium heat until the sugar melts and the strawberries are completely thawed, stirring occasionally. Note: The idea is that the compote will contain whole pieces of fruit.