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Peach melba French toast with custard cream and raspberry purée
Fruit and vegetables
150g/5½oz
raspberries
400g tin
peach
slices in juice, drained
Cooking ingredients
1 tsp
vanilla bean paste
1 tsp ground
cinnamon
15g/½oz
icing sugar
1 tsp
vanilla bean paste
2 tbsp
icing sugar
50g/1¾oz toasted
pistachios
, roughly chopped
icing sugar
, for dusting
Dairy, eggs and chilled
2 free-range
eggs
100ml/3½fl oz
double cream
50ml/2fl oz
milk
butter
, for frying
150ml/5fl oz
double cream
150ml/5fl oz tinned
custard
Other
4 thick slices
brioche
Back to recipe
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