Poor Monks with Beer Foam Sauce
A simple yet elegant recipe featuring fresh ingredients from the sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g baguette (day‑old)
- 75 g apricot jam
- 0.5 packet vanilla custard (for cold mixing)
- 150 ml milk
- 2 Eggs
- 4 tbsp heavy cream
- butter (for frying)
- 3 egg yolks
- 0.5 packet vanilla sugar
- 80 ml strong beer
- sugar‑cinnamon mix (for topping)
- almond slivers (roasted)
- mint
- lingonberries
Instructions
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1.
Slice the baguette into 0.5–1 cm thick slices and spread jam on them.
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2.
Whisk the vanilla custard with cold milk until a thick cream forms; spread one teaspoon on half of the bread slices, place the remaining slices on top and press lightly.
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3.
Beat eggs with cream and dip the bread sandwiches through the egg mixture. Fry in hot butter for about 3–4 minutes, turning once, until golden brown.
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4.
For the foam, whisk egg yolks with vanilla sugar and strong beer over a hot water bath until frothy (do not let it get too hot).
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5.
Arrange the Poor Monks on plates, dust with powdered sugar, spoon the foam around them, and garnish with lingonberries, almonds and mint before serving.
