Sous Vide Poached Peach and Pain Perdu Recipe - Great British Chefs
Graham Hornigold's pain perdu recipe is an elegant spin on the French toast classic, pairing perfectly poached sous vide peaches alongside a gooey peach caramel, fresh raspberries and golden pain...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 8 peaches
- 20g of roasted almond
- 1 vanilla pod, scraped
- 100g of Demerara sugar
- 200ml of peach purée, or peach juice
- 50g of butter, cut into cubes
- 1 brioche loaf
- 3 egg yolks
- 20g of sugar
- 150ml of double cream
- 1 tbsp of butter, or more if cooking in batches
- 500ml of double cream
- 50g of icing sugar
- 150g of raspberries
- icing sugar
- flaked almonds, toasted
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