Banana, crisped and sweet with caramelised sugar, gooey and rich french toast, slightly sour yoghurt, spiced with rose water, all drizzled in a warm orange syrup. A creation of dreams.
For the French Toast:
4 thick slices of good white farmhouse bread
4 tbsp butter, melted
4 eggs, beaten
2 tbsp granulated white sugar + some extra to sprinkle
1/2 tsp salt
1/2 tsp ground cinnamon
4 tsp plain flour
For the syrup:
90g granulated white sugar
Zest of 1 orange (unwaxed)
3 bananas, not too ripe
1 tbsp butter
2 tablespoons granulated white sugar
50g natural yoghurt
1 tsp rose water (more, to taste)
1. For the banana: slice the banana diagonally into 1 cm thick slices. Heat a thick based non-stick frying pan until hot. Scatter the sugar inside the frying pan and place the banana slices on top and leave undisturbed until crisp, and caramelised brown. Turn over and caramelise the other side. Finish by chucking in the butter and using it to loosen up the banana slices from the pan, if they are starting to stick.
2. For the syrup: put all the ingredients into a saucepan and simmer on high heat until the mixture reduces to form a syrup. It should be just thicker than water, but not so reduced that it starts to turn brown and caramelise. Reheat when you need it.
3. For the rose yoghurt: mix the yoghurt and rose water together. Taste - add more rose water to taste.
4. For the french toast: mix 2 tablespoons of the melted butter with the eggs, sugar, salt, flour and cinnamon. Heat the rest of the butter in a frying pan until bubbling. Soak the bread in the egg mixture, 30 seconds for each side and then lay into the hot frying pan. Cook for around 2 minutes on each side, until golden. Remove from the heat and sprinkle with a little sugar.
5. Plate: lay the hot french toast on a warm plate, and place pieces of the caramelised banana on top, drizzle some of the yummy hot syrup over and then finish with some drizzles of the rose yoghurt. Serve immediately.