Pain perdu w/ white miso salted caramel & lime macerated strawberries
Designed specifically for my recent dem at the Yorkshire Dales Food & Drink Festival, this dish uses seasonal, locally grown strawberries with left over bread (I use brioche for sweetness) and a variation on a classic - salted caramel sauce using white miso.
AND, it's super quick and easy!
For the pain perdu
1 brioche loaf, cut into thick 4cm fingers (2 per person)
150ml whole milk
50g caster sugar
1 teaspoon vanilla paste
2 tablespoons butter
For the white miso caramel
160g soft brown sugar
100ml double cream
1 heaped tablespoon of white miso (or more to taste)
For the macerated strawberries
300g strawberries, cut into halves or quarters
The juice & zest of 2 limes
1 teaspoon caster sugar
300ml double cream
A few leaves of mint, finely sliced
White miso caramel. Combine all the ingredients in a pan over a medium low heat. Allow everything to melt down together and whisk well to combine. Allow to cool slightly before serving.
Macerated strawberries. Place the prepared strawberries in a bowl and add the lime juice, zest and a small amount of sugar. Toss to combine and set to one side.
Pain perdu. Mix together the eggs, milk, sugar and vanilla paste in a shallow dish. Add the pieces of brioche and allow them to soak up the custard but don’t leave too long so they go mushy. Turn regularly to coat all sides. Drain off the excess liquid. Heat a tablespoon of butter in a pan over a medium heat. Place half the pain perdu fingers in the butter when foaming and allow to caramelised on all sides. Remove from the pan, wipe out the singed butter, add new butter and cook the other fingers of pain perdu.
Cream. Whisk the cream to soft peaks, you shouldn’t need to sweeten it as the rest of the dish is sweet enough.
To plate the dish, place two fingers of pain perdu on each plate. Spoon over some of the miso caramel then top with strawberries & cream. Finish with a little chiffonnaded mint.
ENJOY! GJ x