French Toast Blini with Tahini Cream and Pomegranate
Prep: 20 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 8-12
Who doesn’t love French toast? Topped with sweet Tahini cream and a drizzle of Pomegranate Molasses for extra decadence. Pair them with a Moth Espresso Martini, whether it’s a special brunch or a next-level dessert.
Ingredients
-
2 large eggs
-
50ml full fat milk
-
50ml + 100ml double cream
-
1 pack cocktail blinis, around 16
-
1 tsp vanilla paste
-
240g cream cheese
-
2 tbsp light brown sugar
-
4 tbsp Belazu Tahini
-
3 tbsp butter
-
1/2 pomegranate, seeds removed and pith discarded
-
2 tbsp Belazu Pomegranate Molasses
Method
- Step 1: Crack the eggs into a medium bowl, then pour in the milk and 50ml double cream. Tip in the blinis and leave to soak for at least 15 minutes.
- Step 2: Make the Tahini cream by whisking the vanilla paste, cream cheese and light brown sugar together in a bowl. Whisk vigorously for 30 seconds, then add the Tahini and remaining 100ml double cream. Set aside or decant into a piping bag, if you prefer.
- Step 3: Set a wide bottomed frying pan over medium-high heat, then add the butter and melt. Lay in some of the soaked blinis, leaving a little space between each one. Fry for 2 minutes on each side until golden brown. Transfer the fried blinis onto a plate lined with kitchen paper, then repeat until all of the blinis have been fried.
- Step 4: Arrange the blinis onto a serving platter and top each one with a teaspoon of the Tahini cream. Use the back of a teaspoon dipped in hot water to create small wells in the tahini cream. Nestle a few pomegranate seeds into the wells, then finish with a few drops of Pomegranate Molasses and serve.
