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
Ricotta mixture
French toast rolls
To fry
Apricots
How it's done
Ricotta mixture
Place the ricotta, sugar and half of the lemon zest in a bowl, mix well.
French toast rolls
Using a rolling pin, roll out each slice of bread to approx. 4 mm thick and spread the ricotta mixture on top, leaving a border of approx. 1 cm. Spread the apricots on top, roll up tightly. Whisk the milk, eggs and sugar in a gratin dish. Place the bread rolls in the egg mixture, allow to absorb for approx. 2 mins., turning once.
To fry
Heat the clarified butter in a wide, non-stick frying pan. Drain the bread rolls well, fry over a medium heat for approx. 6 mins. all over until golden brown. In a deep bowl, mix the sugar and cinnamon with the remainder of the lemon zest, then toss the hot French toast rolls in the mixture.
Apricots
Mix the apricots, sugar and lemon juice. Serve the apricots with the French toast rolls.
| Tip: | Instead of zopf bread, use 8 slices of toast bread. |
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