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FRENCH TOAST WITH STRAWBERRY COMPOTE AND VANILLA ICE CREAM
Recipe from Tea Malmegård
FRENCH TOAST
4 slices of bread
150 ml
Sproud Original Pea Milk
100 ml coconut sugar
1 tsp ground cinnamon
Vegetable oil for frying the toast
STEP BY STEP
Dip the bread in Sproud Pea Milk. Heat the oil in a non-stick frying pan over medium heat.
Fry the soaked bread slices until golden and crisp.
Place the toasts on paper towels.
Sprinkle with cinnamon and sugar on both sides.
SPROUD VANILLA ICE CREAM
500 ml Sproud Original Pea Milk
150 ml cane sugar
1 vanilla pod
1 tbsp honey, set
STEP BY STEP
Heat Sproud Pea Milk in a pan with the rest of the ingredients until the sugar melts.
Leave overnight in the fridge.
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.
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FRENCH TOAST WITH STRAWBERRY COMPOTE AND VANILLA ICE CREAM
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CHOOSE REGION
The Products
The Process
The Recipes
Our Baristas
Our Ambassadors
For Professionals
The News
Sproudlocator
About
Contact
Menu
The Products
The Process
The Recipes
Our Baristas
Our Ambassadors
For Professionals
The News
Sproudlocator
About
Contact
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