Follow these steps for perfect results
Whole lowfat milk
Egg
Grated lemon zest
Grated orange zest
Brioche
Three-inch slices
Butter
Fois gras
Two-oz slices
Raspberries
Blueberries
Blackberries
Raspberry coulis
Balsamic vinegar
Black pepper
Freshly-grnd
Caramel sauce
in squeeze bottle
Powdered sugar
In a mixing bowl, whisk together the lowfat milk, egg, grated lemon zest, and grated orange zest.
Soak the brioche slices in the milk-egg mixture until saturated.
Heat butter in a saute/fry pan over medium heat.
Pan-fry the soaked brioche slices for 2 minutes on each side, or until golden brown.
Remove the French toast from the pan and set aside.
In the same pan, sear the slices of fois gras for 30 seconds on each side until lightly browned.
Remove the fois gras from the pan.
Add raspberries, blueberries, and blackberries to the pan and saute in the remaining fat for a minute.
Pour in the raspberry coulis, balsamic vinegar, and add black pepper to taste.
Place the berry sauce in the center of each plate.
Pile the French toast slices in the center of the sauce.
Top each serving with a slice of seared fois gras.
Garnish with caramel sauce from a squeeze bottle and dust with powdered sugar.
Expert advice for the best results
Use high-quality brioche for the best flavor and texture.
Be careful not to overcook the fois gras, as it can become greasy.
Adjust the sweetness of the raspberry coulis to your liking by adding more or less sugar.
Everything you need to know before you start
15 minutes
The berry coulis can be made a day in advance.
Elegant brunch presentation.
Serve immediately after cooking.
Accompany with a side of fresh fruit.
Complements the richness of the dish.
Discover the story behind this recipe
Fois gras is a traditional French delicacy.
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