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.

French Toast

4 eggs

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

100g sugar

splash water

Method

1. First make your compote. Add hulled and quartered strawberries to a pan with the sugar and water. Split open the vanilla pods and add the seeds plus the used pod (remove before serving).
2. Bring gradually to the boil and then turn off. Stir and leave to cool.
3. Beat together the eggs, almond milk, cream and vanilla and submerge the bread in the mixture for at least 30 minutes if possible.
4. Heat up the butter in a frying pan. Remove the slices of bread from the mix and cook until golden on each side.
5. Serve immediately with a dollop of ricotta and compote and garnish with the lemon zest and toasted almonds.
6.