French toast from Frisian sugar bread with Schone van Boskoop apples

(For 4 portions

French toast from sugar bread:

• 1 Frisian sugar bread
• 1 egg
• 250 ml of milk

Caramelized apple:

• 2 pieces of apple, Schone van Boskoop
• 150 g of sugar

Gel from apple:

• 500 ml apple coulis
• 6 g agar

Caramel cream base:

• 105 g of sugar
• 262 ml whipped cream
• 105 g egg yolk
• 3.5 µl gelatin

Clear Caramel Sauce:

• 200 g of sugar
• 100 ml of water

Caramel mousse:

• 250 g caramel cream base
• 70 g of protein
• 25 g clear caramel sauce
• 20 g icing sugar

Cinnamon ice cream:

• 250 ml of milk
• 50 g of sugar
• 100 g egg yolk
• 4 cinnamon sticks
• 188 ml whipped cream
• 15 ml of cinnamon liqueur
• granulated sugar
• Apple Blossom

French toast from sugar bread:

Cut the sugar bread into the desired shape. Mix the egg with the milk into one mass. Put a pan on the fire and put butter in it. Add the sugar bread to the milk with the egg and then fry it in the pan until golden brown on both sides.

Caramelized apple:

Turn the apple into nice barrels. Heat a pan and add the sugar. When the sugar starts to caramelize nicely add the apple and roll the pan until the caramel settles nicely around the apple. When the apple releases its moisture and the caramel absorbs it, they are ready.

Gel from apple:

Bring the coulis to the boil with the Agar. Cook this for two minutes and then pour it on a plate and let it cool down. Smooth the set mass in the Thermomix.

Caramel cream base:

Soak the gelatin in cold water. Beat the egg yolk together with the sugar in a bain-marie to 82°C in a bowl of the planetary mixer. Now tap the mass cold using the planetary mixer. Beat the whipped cream, melt the gelatin and add it to the whipped cream. Now mix the lumpy whipped cream with the cold beaten egg mass and let it set for at least two hours.

Clear caramel:

Boil the sugar with the water to a clear caramel and allow to cool.

Caramel mousse:

Take 250 g of caramel cream base and stir it loose with a whisk. Beat the egg white together with the icing sugar until stiff. Slowly add the cold clear caramel while whisking when the egg whites are almost set. Beat this until a nice foam forms and then mix this with the cream base to a nice smooth mousse.

Cinnamon ice cream:

Crush the cinnamon sticks and heat them in a pan. Deglaze this with cinnamon liqueur, milk and bring to a gentle boil, now remove the pan from the heat and let it steep for 15 minutes. Beat the egg yolks with the sugar in a bowl. Sieve the cinnamon sticks from the milk and add this to the egg yolks. Heat the base au bain-marie and cook until you can draw a line on a spatula while stirring. Pour the mass into a container and cover with plastic, let it rest overnight in the refrigerator. Mix the whipped cream through the base and turn it in the ice cream maker to a nice ice cream.

Arrange the ingredients on the plate as shown in the picture or at your own discretion.

Recipe: Dennis Koole