Ripple cream on toast is actually inspired by Nigel Slater. I posted a "not really similar" recipe a few weeks ago on Instagram and I wasn't satisfied. Not at all. Period. The ripple effect kinda clumped or collapsed together as soon as I transfer onto the hot toast. I kept experimenting until I get it right this time. Finally! I find out that doing the ripple on the toast itself will allow the ripple effect to remain visible. Hmmm... Who knows? Maybe it is due to the insane humidity in the place I reside that the cream melts super fast? Anyway, this is the post:
I would like to apologize that I decided not to go vegan this time. I personally do find that the clotted coconut cream is too overpowering and doesn't blend very well with the fruitiness. Don't you agree that to serve the ripple cream on a normal toast is such a waste? I use a classic French toast or Pain Perdu recipe for this ripple cream; a classic French toast doesn't require soaking the bread overnight nor over the top spices and sweeteners. All you need is a stale bread, eggs, milk, butter and sugar. Yes, it is that simple, but the end result is very addictive; crispy on the outside, soft on the inside and that granulated sugar adds that surprising extra crunch. You have to try to find out for yourself.
The trick for this to work is to serve this while the toast is still hot and the ripple cream is still cold. In order to achieve that, you can whip up the cream over an ice water bath while you're cooking the toast. All you need to do is to put them together when both are done simultaneously. You can use any jam or mashed fruits you desire; but I find that Alce Nero's range of jams are the best for this recipe.
Speaking of Alce Nero, they made this recipe possible. They have a wide range of organic products, from pastas to tomato sauces to jams. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet. *Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.
Great ingredients produce great food, by looking at the photos, I am sure you can tell that Alce Nero's organic strawberry jam is class. It is 100% organic, nutritious, wholesome and uses 100% organic ingredients without any added sugar ! Of cos, as parents, we want the best food for our kids and my daughters asked why aren't they eating this for brunch everyday? In closing, I really hope you will give this recipe a try and wow your kids.
(Make 4 French toasts)
Eggs Lightly Beaten, 2
Whole Milk, 1/2 Cup
Unsalted Butter, 4 TBSP
Stale Brioche / Challah Bread, 4 Thick Slices
Granulated Sugar, Pinch
Heavy Whipping Cream, 200ml
Limoncello Homemade or Store-Bought, 2 TBSP
Alce Nero's Organic Strawberry Jam, 4 Heaped TBSP
Cast Iron Skillet / Pan
Hand / Stand Mixer
Please visit my "Limoncello Tiramisu Debunked" for the limoncello recipe.
Prepare the French toast.
Transfer eggs and milk into separate individual shallow bowls.
Melt 1 TBSP of butter in a skillet over low heat.
Dip bread into milk on both sides.
And into beaten eggs on both sides as well.
Transfer into skillet over the melted butter.
Cook until bottom is lightly brown.
Flip and continue cooking until bottom is light brown as well.
Transfer onto serving plate and sprinkle sugar over the top.
Repeat the steps for the remaining slices of bread.
While the toast are cooking, prepare the ripple cream.
Whip cream with a hand or stand mixer until soft peaks.
Fold in the limoncello.
Continue whipping until stiff peaks form.
Assemble the toast.
While the toast is still hot and the cream is still cold, dollop the cream onto the toast.
Add Alce Nero's strawberry jam over the cream.
Using a spoon and gently swirl the jam into the cream creating a ripple effect.
*Do not overdo it or it will clump together.*
Repeat the steps for the remaining toasts.