Poor knights with raspberry-johannis compote
easy
50 mins
50 mins
Ingredients
- 150 g red and black currants
- 300 g Raspberries
- 300 g Gelling sugar 1:1
- 1 (approx. 500 g) white bread from the day before
- 75 g redcurrant jelly
- 3/4 l Milk
- 6 Eggs (size M)
- 2 packages Vanillin sugar
- 50 g flaked almonds
- 1 TABLESPOON Oil
- 20 g Butter or margarine
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Mint
- 7-10 Tbsp Kitchen paper
Directions
- 1
Pluck the currants from the panicles. Mix with the raspberries and jam sugar. Leave to stand for about 10 minutes. Bring the berries to the boil, remove from the heat, pour into a bowl and chill for about 30 minutes. In the meantime, cut the bread into 16 slices about 1 cm thick.
- 2
Spread 8 slices of bread with currant jelly and cover with the remaining slices of bread. Mix milk, eggs and vanilla sugar. Let the slices of bread soak for about 6 minutes. Turn the slices of bread after 3 minutes. In the meantime, roast almonds in a hot pan without fat until golden. Remove and put aside. Heat oil and fat in a large coated pan. Drain slices of bread and fry them in the pan for about 5 minutes, turning them over bit by bit. Degrease poor knights on kitchen paper, dust with icing sugar and arrange on plates with berry compote.
- 3
In the meantime, roast almonds in a hot pan without fat until golden. Remove and put aside. Heat oil and fat in a large coated pan. Drain slices of bread and fry them in the pan for about 5 minutes, turning them over bit by bit. Degrease poor knights on kitchen paper, dust with icing sugar and arrange on plates with berry compote. Sprinkle with almonds and decorate with mint
Nutrition Facts
1120 kcal
169 g
34 g
32 g
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