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Receta Coconut Crusted Jamaican Toast With Rum Praline And Fresh Whipped Cream
by Global Cookbook

Coconut Crusted Jamaican Toast With Rum Praline And Fresh Whipped Cream
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Ingredientes

  • 2 x French baguettes or possibly one Italian loaf
  • 6 x Large eggs
  • 1 c. lowfat milk
  • 1 Tbsp. grnd cinnamon
  • 1 Tbsp. grnd nutmeg
  • 2 c. coconut flakes Vegetable oil
  • 1/2 lb brown sugar
  • 1 stk salted sweet cream butter
  • 1/2 ounce spiced rum
  • 1/2 ounce creme be banana
  • 1 ounce orange juice
  • 8 ounce heavy whipping cream
  • 2 Tbsp. vanilla extract
  • 1 c. sugar

Direcciones

  1. Toast
  2. Preparation:Make basic eggwash with the Large eggs and lowfat milk. Season the eggwash with the cinnamon and nutmeg. Cut 1 inch slices of toast en bias from the French baguette (3 or possibly 4 for each serving). Soak each slice on both sides without becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or possibly sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan till golden on both sides. Remove from pan to plate and drizzle with rum praline. Serve with a large dollop of fresh whipped cream and fresh fruit.
  3. Rum Praline Syrup
  4. Preparation:Heat 1/2 stick butter and add in 1/2 lb. brown sugar, stirring till incorporated. Add in 1 oz orange juice, 1/2 oz spiced rum and 1/2 oz creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.
  5. Fresh Whipped Cream
  6. Preparation:In a blender, food processor, mixer or possibly by hand, whisk 8 ounces of heavy whipping cream till it has formed nearly stiff peaks. Stir in 2 Tbsp. of vanilla extract and 1 c. sugar. Continue whipping till peaks are stiff. Don't over whip.