JUICE IN FRENCH RECIPES

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FRENCH MARTINI RECIPE | BBC GOOD FOOD



French martini recipe | BBC Good Food image

Mix up this flamboyant martini with Chambord liqueur. You can also customise the cocktail by using vanilla vodka, or by adding a splash of champagne or prosecco

Provided by Alice Lascelles

Categories     Cocktails, Drink

Total Time 5 hours

Prep Time 5 minutes

Yield 1

Number Of Ingredients 4

40ml vodka
20ml Chambord liqueur
60ml pressed pineapple juice
pineapple wedge, to serve

Steps:

  • Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar

PANETTONE FRENCH TOAST | JAMIE OLIVER RECIPES



Panettone French toast | Jamie Oliver recipes image

Yield 6

Number Of Ingredients 9

2 x 2 cm-think round slices of a large panettone
1 knob of soft unsalted butter
4 large free-range eggs
1 teaspoon vanilla bean paste
1 teaspoon icing sugar plus extra for sprinkling
1 x 415 g tin of peach halves in juice
100 g quality milk or dark (70%) chocolate
vanilla ice cream to serve
optional: amaretto, vin santo, Baileys

Steps:

  • TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan. Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness. Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.

Nutrition Facts : Calories 290 calories, FatContent 15.1 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 0.4 g salt, FiberContent 0.6 g fibre

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