Back
Textures of Bread with Rye and Pecan Crumb, Ginger Ice Cream
Recipe by Tom Levick
Why not treat yourself to this appetizing dessert for a fancy breakfast or a sweet after-dinner meal?
- Steps
- Ingredients
Ingredients
Ginger Ice Cream
Blueberry Compote
Rye and Pecan Crumb
Buttered Bread Tuiles
Cinnamon French Toast
Select All
Steps
- Preheat oven to 180°C fan-forced and pre-chill ice cream machine.
- For the Ginger Ice Cream, bring 1L of water to boil in a small saucepan. Slice ginger into thin slices and cook in boiling water for 30 seconds. Strain through a sieve then return ginger slices to the empty saucepan.
- Add cream and milk and place over medium heat. Bring to a simmer then remove from the heat. Leave to infuse for up to one hour.
- Meanwhile, whisk egg yolks and caster sugar together vigorously in a clean bowl.
- Strain ginger-infused milk mixture into egg yolk mixture and whisk vigorously to combine. Return mixture to the saucepan and place over low to medium heat. Stir constantly and bring mixture to 84C, then strain mixture through a sieve into a clean bowl. Chill mixture in a fridge or freezer until chilled, then churn in ice cream machine according to manufacturer’s instructions. Set aside in the freezer until ready to serve.
- For the Blueberry Compote, place ingredients into a medium saucepan over medium heat, stirring occasionally. Bring to the boil and cook for approximately 10 minutes or until mixture reduces and thickens slightly. Set aside at room temperature until ready to serve.
- For the Rye and Pecan Crumb, melt 50g butter in a frying pan over medium heat. Add the bread, agitating the pan constantly, for 5 minutes or until bread is crisp and starting to burn on the edges. Transfer bread to a food processor along with brown sugar and set aside.
- Place remaining 50g unsalted butter into a small saucepan and place over medium heat until butter turns hazel brown. Remove from heat and add to bread mixture in the food processor. Pulse to a coarse crumb.
- Roughly chop pecans and toast in a frying pan over medium heat until toasted and fragrant, about 3 minutes. Add pecans to breadcrumbs in the food processor along with salt and blitz until mixture resembles fine breadcrumbs. Set aside at room temperature until ready to serve.
- For the Buttered Bread Tuiles, slice sourdough as thinly as possible with a knife and place on a large baking tray. Use a pastry brush to spread both sides of each slice generously with butter, then sprinkle slices with brown sugar and use fingers to massage sugar into bread slices.
- Place in oven for approximately ten minutes or until slices are deeply golden and very crisp. Remove from oven and set aside at room temperature until ready to serve.
- For the Cinnamon French Toast, place egg yolks and milk into a clean bowl and whisk until thoroughly combined. Soak the bread slices in mixture, one slice at a time until bread is soaked through.
- Meanwhile, melt butter in a wide frying pan over medium heat. When foamy, add soaked bread, in batches if needed. Cook for one minute, then turn bread and sprinkle with half of the brown sugar.
- Cook for a further minute, then turn slices again and sprinkle with the remaining brown sugar. Cook for approximately two minutes on each side until deep golden brown. Remove bread from pan and place onto a wire rack.
- Sprinkle one side of each slice with cinnamon and allow to cool. Tear toast into bite-sized pieces. Set aside at room temperature until ready to serve.
- To serve, place large mound of Rye and Pecan Crumb in the centre of each serving bowl, indenting the centre slightly. Place pieces of Cinnamon French Toast around the crumb and top with a quenelle of Ginger Ice Cream. Spoon Blueberry Compote between each piece of cinnamon French toast. Place five Buttered Bread Tuiles around and against the ice cream.
