Poor knights with berry compote

Name: Poor knights with berry compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Currants (red and black for example); 250 g Raspberries; 100-125 g Gelling sugar (1:1); 250-300 g White bread or toast (preferably from the previous day); 2-3 TABLESPOONS Currant Jelly; 3/8 l milk, 4 eggs; 2 tablespoons (30 g) flaked almonds; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Icing sugar and balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Currants (red and black for example)
250 g Raspberries
100-125 g Gelling sugar (1:1)
250-300 g White bread or toast (preferably from the previous day)
2-3 TABLESPOONS Currant Jelly
3/8 l milk, 4 eggs
2 tablespoons (30 g) flaked almonds
2-3 TABLESPOONS clarified butter
7-10 Tbsp Icing sugar and balm

Directions

1
Wash and drain the berries. Strip the currants from the stems. Mix the berries with jam sugar and leave to stand for about 10 minutes. Bring everything to the boil while stirring and let it cool down
2
Cut the bread into thin slices. Spread half with jelly. Place the remaining slices on top and press on. Whisk milk and eggs. Let the bread stand for about 20 minutes. Turn several times
3
Roast the almonds until golden brown. Heat the clarified butter in portions in a pan. Fry the knights in the pan for 6-8 minutes, turning them until golden brown. Serve with berry compote and almonds. Decorate with icing sugar and lemon balm