William Curley ’ s Pain Perdu with Caramelised Apple & Cinnamon Ice Cream Recipe by www . maplefromcanada . co . uk
Ingredients :
For the cinnamon maple ice cream :
• 500g milk
• 10g cinnamon sticks
• 250g whipping cream
• 100g maple sugar
• 150g egg yolks
• 50g pure maple syrup ( preferably amber syrup for its rich taste )
For the pain perdu :
• Loaf of crusty bread , cut into 1cm thick slices
• 400g milk
• 100g cream
• 100g maple sugar
• 100g eggs
• 80g egg yolks
• 25ml rum
• 1 / 4 vanilla pod
• 100g butter , for cooking
• 50g maple sugar , for cooking
For the caramelised apples :
• 200g maple sugar
• 4 apples , peeled , cored and cut into segments
• 30ml dark whisky
• 75g butter
• 75g cream
• Pinch of salt
• Handful of sultanas ( pre-marinated in whisky – optional )
Method :
To make the ice cream : 1 . Place the milk , whipping cream , cinnamon and 50g of maple sugar into a pan and heat ( low to medium heat ).
2 . Whisk the egg yolks and the rest of the maple sugar together until light and fluffy .
3 . Bring the milk and cream mixture to the boil . As it comes to the boil , pour half of the milk and cream mixture over the egg yolk mixture and whisk thoroughly .
4 . Carefully transfer the egg yolk mixture back into the pan . Over a gentle heat cook the mixture , continuously stirring until it starts to thicken .
5 . Take off heat and then pass through a fine sieve into a bowl . Add in the maple syrup and stir .
6 . Fill a large bowl with ice water and place the bowl containing the mixture on top to cool . Place in a container and leave overnight in the fridge .
To make the pain perdu : 7 . Add the milk and cream to a pan . Split the vanilla pod and scrape out into the pan . Bring the mixture to the boil .
8 . In a separate bowl beat together the eggs , egg yolk , and maple sugar until light and fluffy . Add to milk and cream mixture and mix until smooth , then pass through a sieve . Add in the whisky and stir .
9 . Place bread slices in a tray and pour mixture over the top . Leave bread to soak .
To make the caramelised apples : 10 . Heat the maple sugar in a dry pan on a low heat , stirring to make a dry caramel .
11 . Add the apples and maple syrup to the pan and stir , coating the apples .
12 . Add in the whisky , butter , cream , salt and sultanas and stir .
13 . Allow the apples to cook for 4-5 minutes , stirring occasionally . Take off heat and leave to the side .
To assemble : 14 . Heat a pan to medium-high heat and add some butter and maple sugar . Fry the soaked bread until golden on each side , this should take 3-4 minutes on each side .
15 . To serve , place the bread onto the plate and add the caramelised apple , drizzling with excess caramel sauce . Serve with cinnamon ice-cream .
Breakfast Muffins with Apple & Peanut Butter Recipe by www . veganrecipeclub . org . uk
Ingredients :
• 150g muesli mix
• 100g caster sugar
• 160g plain flour
• 1 tsp baking powder
• 250ml sweetened plant milk
• 1 apple , peeled and grated
• 2 tbsp vegetable oil
• 3 tbsp peanut butter
• 20g sultanas or raisins
• Pinch of salt ( optional )
• 1 tsp cinnamon ( optional )
Method :
1 . Heat the oven to 180 ° C ( fan )/ 356 ° F / Gas Mark 4 . Line a muffin tin with 8 paper cases .
2 . Mix the muesli with the light brown sugar , flour , baking powder , cinnamon and salt in a bowl .
3 . Combine the milk , apple , oil , nut butter and raisins in a jug and mix well .
4 . Stir this liquid mix into the dry ingredients with a wooden spoon . Divide equally between the cases to about 3 / 4 full .
5 . Bake for 25-30 mins or until the muffins are risen and golden .
TOP TIP : Finish your muffins with a drizzle of vegan syrup , such as maple or agave !
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