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THE SUNSET IN PARADISE MARTINI
Plus instructions for making fruit coulis AND my personal recipe for Stuffed French Toast Fingers
Ingredients: Coconut Rum, Raspberry puree, mango puree, half & half, lime juice, nutmeg, gummy candy
Here's exactly how this martini got created:
I had a friend over for brunch and I made her my Mississippi Mud Pie Martinis and two kinds of stuffed French Toast Fingers. (Recipe for those below!)
I had made fresh raspberry and fresh mango coulis (purees) for a sauce and plate decoration. The bright red and rich yellow were going to taste great and be beautiful in pretty designs under my French Toast Fingers!
(I did not heat my coulis as I was going to use them that same day. The heating process pasteurizes your sauce so you can store it longer.)
I had these beautiful raspberry and mango sauces - and then I forgot to put them on when I plated my French Toast Fingers!
So, never one to waste food or the work that went into it, I decided to make a martini with my fresh raspberry and mango coulis! Waste not, want not as my Mom used to say.
RECIPE FOR THE MARTINI DIVA'S
STUFFED FRENCH TOAST FINGERS
Serves 2 to 4 people
4- 8 Slices of Dry Raisin Bread
4 - 8 Slices of Dry French Bread
Softened Cream Cheese
Nutella
Fruit Jam
4 Eggs
1 Cup of Milk
1 Cup of Sugar
Tsp. Vanilla
1/2 Tsp. Cinnamon
1/2 Tsp Nutmeg
Cooking Oil
On the raisin bread spread cream cheese on one slice and the jam on another, sandwich together and cut each sandwich into four "fingers".
On the French bread spread the Nutella on one slice and the cream cheese on another, sandwich together and cut each sandwich into four "fingers"
In a medium bowl whip your milk, eggs, sugar, vanilla and spices until well blended.
Oil a medium sauté/frying pan or grill on medium heat.
Dip your toast fingers into the egg mixture for a few seconds on each side then place on your heating equipment and cook until nicely browned on both sides. (Don't crowd the pan - you can cook a few at a time and place them on a parchment lined cookie sheet to keep warm in the oven until all are ready to serve.)
Plate up with some fruit coulis as a sauce and plate decoration, sprinkle on a little powdered sugar and serve.
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If you like this martini you might also like:
MY OTHER FRUIT MARTINIS
or
MY THEME MARTINIS
