Almond and Vanilla French Toast with Homegrown Strawberry Compote and Ricotta
Straight from the Wild Strawberry Cafe Specials Board!
The WSC cafe staff were all waiting at the door of the kitchen like hungry labradors yesterday afternoon as Annabel whipped up a batch of this summer compote and fruity aromas filled the yurt. Using the freshest homegrown strawberries is undoubtedly ideal- although compote is a good way to use up any sadder suspects lurking at the back of the fridge!
All ingredients available in the Farm Shop. Serves 2.
125ml almond milk
50 double cream
1 vanilla pod or 1tsp of vanilla extract
4 slices of good quality bread (we used sourdough but also lovely with brioche)
knob of butter
100g ricotta cheese
1 lemon zest (optional)
50g sliced almonds, toasted
Strawberry Compote (make enough for a few servings!)
50og fresh strawberries
2 vanilla pods