Berry French Toast with Foie Gras (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 cup whole milk |
1 egg |
1 teaspoon grated lemon zest |
1 teaspoon grated orange zest |
4 (3-inch) slices of brioche |
2 tablespoons butter |
4 (2-ounce) slices of foie gras |
1/2 cup raspberries |
1/2 cup blueberries |
1/2 cup blackberries |
1 cup raspberry coulis |
2 tablespoons balsamic vinegar |
black pepper |
1 cup caramel sauce in squeeze bottle |
powdered sugar |
Directions:
1. In a mixing bowl, whisk the milk, eggs and zest together. Soak the bread in the milk egg mixture. In a saute pan, melt the butter. When the butter is hot, pan-fry the bread for 2 minutes on each side or until golden brown. Remove from the pan. In a hot saute pan, sear the foie for 30 seconds on each side. Remove from the pan and saute the berries in the fat. Add the coulis. Stir in the balsamic vinegar. Season with black pepper. Place the sauce in the center of the plate. Pile the french toast in the center of the sauce. top with the foie gras. Garnish with caramel sauce and powdered sugar.
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