Chiltern Firehouse have been using our preserves for over two years on their breakfast menu, and Luke, the head chef invited us to come and have a taste.
We had such an amazing time and I even felt a little teary that the jams I started making in my kitchen at home are on the menu at such a high end establishment.
My absolute favourite dish on the menu was the French Toast with Whipped Ricotta & Seasonal Jam.
I've re-created the recipe for you to try at home, and it's possibly my favourite jam idea yet! Read on to see the recipe and do let me know if you give it a go.
Ingredients:
- 2 eggs
- 75ml milk
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 slices of brioche loaf, cut as thick as you like (I went for 3cm!)
- 25g butter
- 20g icing sugar
- 200g ricotta cheese
- Bergeron Apricot Preserve
Method:
1. Beat the eggs together with the milk, cinnamon and vanilla extract in a shallow dish (I used a small lasagne dish).
2. Add the brioche slices to the eggy mix and leave to soak for a minute, then turn over and leave to soak again.
3. Whip the ricotta with an electric whisk for a minute or two until soft and set aside.
4. Add the butter to a frying pan and melt over a medium heat.
5. Once the frying pan is hot, add the soaked brioche slices. Fry for 2-3minutes on each side until nicely browned.
6. Sprinkle the icing sugar over the top of the brioche then flip so that side is facing down in the frying pan. You might need to add a bit more butter at this point if all the original butter has been soaked up.
7. After a minute the brioche should be nicely caramelised on the sugared side. You can repeat on the other side if you want it extra sweet!
8. Time to plate up- pop a slice of brioche onto your serving plate and top with a generous spoonful of ricotta, making a slight well in the centre.
9. Now fill that well with jam! Our Bergeron Apricot Preserve works really well in this recipe, but you can choose whichever flavour you like most.
10. Enjoy!
Our Bergeron Apricot Preserve is one of our seasonal flavours, click here to find out more.
