Junior chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
One mould (holding approx. 2 l)
Paring knife
Spatula
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Egg mixture
Place the cream, egg and syrup in the dish, whisk until smooth, season with salt.
Place the bread in the dish, allow to soak for approx. 30 secs. Turn the bread over and allow to soak for a further 30 secs.
Blood oranges
Peel and segment the blood oranges, add to a bowl with the maple syrup and nutmeg, mix. Roughly chop the hazelnuts, set aside.
French toast
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the slices of bread in batches over a medium heat for approx. 1½ mins. on each side until golden. Remove from the oven, plate up. Arrange the crème fraîche and orange segments on top, sprinkle with the reserved hazelnuts.
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