Æmilian Toast

Ingredients

For the toast

1 slice of stale bread, 2 cm thick
110 g milk
60 g cream
1 egg
45 g brown sugar
A pinch of salt
Smoked clarified butter, for cooking

For the caramelized bread crusts

50 g dried bread crusts
80 g sugar
30 g water

For the smoked ricotta cream

100 g ricotta
20 g icing sugar
A splash of milk, if needed

For the finishing touches

Apricot jam
Wildflower honey
Maldon sea salt
Mixed fresh herbs and edible flowers

Method

Prepare the toast
Using a round pastry cutter, cut the stale bread into a circle.
In a bowl, whisk together the milk, cream, egg, brown sugar and a pinch of salt. Dip the bread into the mixture, allowing it to soak, then transfer it to a wire rack to drain off any excess liquid.
Heat the smoked clarified butter in a frying pan and cook the bread until golden on both sides. Finish toasting in a wood-fired oven.

Make the caramelized bread crusts
Blend the dried bread crusts into crumbs, then sift to remove the finest particles.

In a saucepan, combine the sugar and water and cook until a caramel forms. Add the bread crumbs and stir gently over very low heat until evenly coated.

Prepare the smoked ricotta cream
Smoke the ricotta at 80°C for approximately 15 minutes.
Transfer to a stand mixer fitted with the paddle attachment, add the icing sugar and beat until smooth and creamy. Add a splash of milk if needed to adjust the consistency.

Assemble and serve
Spread the smoked ricotta cream and apricot jam over one half of the toast.
Sprinkle with the caramelized bread crusts, then garnish with fresh herbs and edible flowers. Finish with a pinch of Maldon sea salt.
Drizzle the other half of the toast with wildflower honey.

Enjoy your breakfast!