~500g brioche bread loaf
100g whole organic eggs
100g double cream
20g castor sugar
1 vanilla pod, seeds only
100g unsalted butter
20ml olive oil
4 organic egg yolks
70g castor sugar
2 Meyer lemons (juice and zest)
2 shots limoncello (or reduced lemon juice concentrate)
100g whipped double cream
1 — FRENCH TOAST
Cut brioche into 4 oblongs, each about 4cm high, 4cm wide, and 11cm long. Whisk together eggs, sugar, cream, and vanilla seeds. Soak the brioche in the egg mixture until it is completely absorbed, about 5 minutes. Heat the butter and oil in non-stick pan and gently cook the French toast on all sides to an evenly caramelised colour. Keep warm until needed.
2 — LEMON SABAYON
Combine egg yolks, sugar, lemon juice, and zest in an earthenware bowl. Place the bowl over a pan of hot water and whisk 5 to 10 minutes. until the mixture becomes a sabayon. Once it reaches a ribbon stage, remove from hot water and add limoncello. Gently fold the whipped cream into the mixture and keep it warm.
FINISHING & SERVING INSTRUCTIONS
Arrange the warm French toast on a plate. Spoon the sabayon over it. Dust with icing sugar and serve immediately.
Krug Grande Cuvée 171ème Édition works well with this dish because of the Champagne’s fruit and citrus undertones. The limoncello brings out the true flavours of the Champagne, and the French toast, with its caramelised notes, enhances its complexity.
Krug Room - Mandarin Oriental
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.