BANANA BREAD FRENCH TOAST!

Location - The Incredible Campbelltown Food trail

Recipe - Banana Bread French Toast with Lilly Pilly Gin Compote, Vanilla bean icecream and shortbread Biscuit Crumb. I’m calling this dessert ‘A Evening in Campbelltown’ a date night dessert at the Gum’s reserve.

Serves: 2
Prep time: 5
Cook time: 10

The Campbelltown Food trail has everything you need to enjoy and evening out in the community. Amazing parks, incredible local barbeques and artisan producers with everything you could want to be able to cook up a date night dessert.

Join us as we explore some of Adelaides best artisan producers along the Campbell town food Trail.

Drop on into the The Rolling Pin Bakery and Patisserie and grab yourself a heavy dense loaf of their famous Banana Bread!

A huge thanks to these food trail artisans for helping create this episode, head over and check them out:

Two Cats Distillery - https://www.twocatsdistillery.com.au/

Taralli Biscuits - https://www.tarallibiscuits.com.au/

Gelato Bello - https://www.gelatobello.com.au/

INGREDIENTS:

• All sourced along the Campbell town Food Trail

  • 1 Loaf of Rolling Pin Bakery and Patisserie’s Banana Bread

  • 1 Bottle of Two Cats Distilling British Blue Gin

  • 1 Bunch 200g ish of locally picked Lilly Pilly’s

  • Honey

  • Thickened Cream

  • Vanilla Bean Pod / Essence

  • Caster Sugar

  • 1 egg

  • Favourite Ice Cream ( Gelato Belo’s Vanilla Bean)

  • Taralli’s Wattle Seed Espresso Shortbread Biscuits

INSTRUCTIONS

Drop on into the The Rolling Pin Bakery and Patisserie and grab yourself a heavy dense loaf of their famous Banana Bread!

Cut yourself a nice thick slice, desserts are made for enjoyment so be indulgent!

Turn your barbie on.

Well get our Lilly Pilly Comppte/ Jam on as this will take the longest. To spead up the process freeze your berries the night before and let defrost they will become soft and squishy, releasing all their moisture as they defrost.

200g of Lilly Pilly, (native berries these are found everywhere youll be surprised you may have one in your local park). Splash of Two Cats British blue berry gin, half the weight of berries sugar of choice and a table spoon of honey. This will simmer and thicken as the sugars caramelize and the water evaporates out.

Place onto the barbie in a small pot.

While the gin is open great time to pour one for yourself, watch as the gin mixes with the Tonic water. The PH changes and the colour changes from blue to purple.

While our Lilly Pilly compote is bubbling away, time to mix up our French toast custard mix. This is actually our custard tart vanilla bean flan recipe from the Rolling Pin it works a treat.

1 egg, cracked in a bowl, 120 grams of fresh cream, 1 teaspoon of sugar. The compote and ice cream are going to bring the sweetness!

Cut a Vanilla Bean pod scrape our the seeds into mix or a dash of essence into the the cream. Any left over vanilla bean add into your compote.

Dunk your slice of banana bread into the mix, cover and turn so that its covered but not enough absorption so it goes soggy.

Straight onto the barbie.

This will take a few minutes either side. Itll create a crispy skin and a golden colour over our dark banana bread.

Plating time, Slice of our French banana bread toast onto a plate. Nice Quinell or scope of Gelato Belo icecream straight ontop, Ours melted fast so we had to chuck some extra on ( never a bad thing).

Nice and generous thick drizzle of our Lilly Pilly compote all our ice cream, get the berries and think end gin juice all over the icecream and slice.

Next and final is to add the texture and crunch we decided to go with Taralli’s Wattle seed and espresso continental Italian short breads, crush and sprinkled all over our dessert.

Complete! This is only a few edible flowers away from being on the menu of your local brunch café!

While the sun sets and the Gums take a beautiful golden hue with the diminishing light, enjoy the peace and quiet listen to the kookaburras and enjoy what your just created on a local Aussie Park barbie.