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Spiced rum pain perdu with lime and white chocolate whipped ganache
Fruit and vegetables
50ml/2fl oz
lime juice
1 kaffir
lime
, zest only, to garnish
1
lime
, cut into 8 pieces
1
pear
, halved, cored and cut into even strips
Tins, packets and jars
110g/3¾oz jumbo
oats
55g/2oz
golden syrup
Cooking ingredients
1
vanilla pod
, scraped (reserve the pod for the pear below)
10g/⅓oz
mixed spice
, for dusting
25g/1oz liquid
glucose
100g/3½oz
caster sugar
100ml/3½fl oz
maple syrup
1
cinnamon
stick
1
vanilla pod
(use the scraped pod from the pain perdu)
1 tsp
mixed spice
40g/1½oz
demerara sugar
pinch
sea salt
Biscuits, snacks and sweets
140g/5oz
white chocolate
, broken into small pieces
Dairy, eggs and chilled
40ml/1¾fl oz
double cream
240ml/8¾fl oz full-fat
milk
4 free-range
eggs
40g/1½oz
butter
250ml/9fl oz
whipping cream
110g/3¾oz unsalted
butter
Other
50ml/2fl oz dark
rum
1
brioche
loaf, crusts removed and cut into 3cm/1¼in thick slices
100ml/3½fl oz dark
rum
Back to recipe
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