Fresh Cream:
-1 cup Real California heavy cream
-¼ cup Real California marscapone cheese
-Sugar, to taste
-Honey, to taste
French Toast:
-15 eggs
-1 quart Real California milk
-15 tablespoons sugar
-1 teaspoon vanilla extract
-Ground cinnamon, to taste
-12 pieces thick cut Japanese milk bread
-Real California butter, as needed
Garnish:
-Diced champagne mangos, as needed
-Powdered sugar, as needed
-Maple syrup, as needed
To make Fresh Cream, place cream and marscapone in bowl over ice water; whip to desired consistency. Gently stir in sugar and honey to taste. Put mixture in piping bag and chill until ready to use.
To make French Toast, whisk together eggs, milk, sugar, vanilla and cinnamon.
Per order, soak one slice bread in egg mixture until completely saturated. Melt butter on griddle over medium low heat. Cook until golden brown, flipping to cook both sides. Cut into 4 squares and plate. Garnish with piped Fresh Cream, diced mangos and dust with powdered sugar. Serve with a ramekin of maple syrup.
Recipe developed by Misako Ohba, Bincho Taco, San Diego, CA
