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1
In a mixing bowl, combine 250g Galbani Mascarpone, 100g Double Cream, 25g Strawberry Jam, 20g Sugar, and 5g Vanilla Extract.
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2
Use a hand mixer or a whisk to whip the ingredients together until well combined and smooth.
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3
Continue whipping until the mixture reaches a light and fluffy consistency. Set the Strawberry Mascarpone aside.
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4
For the French toast. In a shallow dish, whisk together 3 Eggs, 100g Milk, 20g Double Cream, 5g Cinnamon, and 2g Salt until well combined.
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5
Heat a non-stick skillet or griddle over medium heat.
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6
Dip each slice of thick-cut brioche into the egg mixture, ensuring both sides are well-coated.
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7
Place the coated brioche slices on the hot skillet and cook until golden brown on both sides. This should take about 2-3 minutes per side.
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8
Once cooked, remove the French toast from the skillet and arrange on serving plates.
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9
To finish. Macerate 200G Strawberries in sugar by tossing them in a bowl with a bit of sugar and letting them sit for a few minutes.
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10
Place a generous dollop of the prepared Strawberry Mascarpone on top of each French toast slice.
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11
Arrange the macerated strawberries on top of the mascarpone.
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12
Drizzle honey over the finished French toast for a touch of sweetness.
