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Poor Knight with Coconut and Lychee (Laura Karasek)

5 from 8 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 115 kcal

Ingredients
 

Espuma:

  • 2 Pc. Gas capsules
  • 400 ml Coconut milk
  • 100 g Sugar
  • 1 packet Flash gelatin
  • 1 Splash Lime juice

French toast:

  • 3 disc Brioche
  • 400 ml Coconut milk
  • 2 Pc. Eggs
  • 50 g Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Coconut flakes
  • 1 tbsp Sugar

Lychee Compote:

  • 6 Pc. Lychees
  • 1 Pc. Mango
  • 5 cl Plum juice
  • 1 Pc. Organic lime
  • 1 tsp Sugar

Instructions
 

  • Mix the coconut milk with sugar, lime juice and gelatine and pour into the espuma bottle. Then fill gas with two capsules and refrigerate.
  • 3 Cut out round brioche slices and soak in coconut milk.
  • Mix the coconut flakes, cinnamon and sugar on a plate and set aside for a moment.
  • Cut the mango into cubes, halve the lychees, season with prune juice and sugar.
  • Whisk eggs, briefly turn the bread slices in them and place on the grill barrel. When one side is brown, turn.
  • Then turn in the coconut and cinnamon mixture.
  • Place one Poor Knight in deep plates, spoon lettuce on top and sprinkle espuma on top. Top with a little lime zest and a splash of lime juice. Decorate with a mint leaf each.

Nutrition

Serving: 100gCalories: 115kcalCarbohydrates: 22.3gProtein: 0.9gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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