French toast with hazelnuts and raspberries, olive oil and balsamic vinegar ice cream

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Pain perdu aux noisettes et framboises, glace à l’huile d’olive et vinaigre balsamique
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • 4 slices of hazelnut bread
  • 600 g of raspberries
  • 20 g sugar (optional)
For the olive oil ice cream:
  • 1 litre of milk
  • 10 egg yolks
  • 250 g of sugar
  • 250 g of single cream
  • 40 g of olive oil from Provence – ripened olives PDO
  • 10 g balsamic vinegar
For the French toast maker:
  • 100 g of milk
  • 1 egg
  • 30 g of sugar

Tip

You can replace the Provence olive oil – ripened olives PDO with other traditional-style olive oils, which will impart different aromatic notes: PDO Vallée des Baux-de-Provence – ripened olives (notes of truffle, cocoa and toast), PDO Aix-en-Provence – ripened olives (notes of woodland, truffle and black olives) …Do you love desserts made with raspberries and French olive oil? Come and discover our recipes for…– Raspberry, pistachio and olive oil panna cotta– Olive oil biscuit with basil and white chocolate mousse and raspberries– Raspberries and raspberry curd on an olive oil cake

Instructions

  • Whisk the egg yolks and sugar together.
  • Next, pour the hot milk over the mixture, then place it in a saucepan over a low heat, stirring constantly until you have a custard.
  • Leave to cool.
  • Whip the cream, then fold it into the mixture; add the olive oil and balsamic vinegar.
  • Churn.
  • Soak the slices of bread in the milk. Make sure both sides are thoroughly soaked.

  • Mix the whole egg and the sugar, then add a dash of Provençal olive oil – PDO matured olives.

  • Dip the soaked bread into the egg, sugar and olive oil mixture.
  • Next, brown the slices of bread on both sides in olive oil in a frying pan.
Dressage:
  • Place a slice of bread on each plate. Arrange the raspberries neatly on each slice of bread, as you would on a tart, and place a quenelle of olive oil ice cream on top of each one.
  • Garnish with a raspberry coulis and a drizzle of olive oil.
Please do have a look at the recipe video via the link below!

Tip

You can replace the Provence olive oil – ripened olives PDO with other traditional-style olive oils, which will impart different aromatic notes: PDO Vallée des Baux-de-Provence – ripened olives (notes of truffle, cocoa and toast), PDO Aix-en-Provence – ripened olives (notes of woodland, truffle and black olives) …Do you love desserts made with raspberries and French olive oil? Come and discover our recipes for…– Raspberry, pistachio and olive oil panna cotta– Olive oil biscuit with basil and white chocolate mousse and raspberries– Raspberries and raspberry curd on an olive oil cake
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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