Poor Knights of Windsor
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
raspberries
|
|
| 3 | tablespoons |
powdered sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
sherry
|
*
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 6 | slices |
bread
up to 8, crusts removed, cut in triangles |
|
| 3 | ounces |
butter
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raspberries
|
|
| 45 | ml |
powdered sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
sherry
|
*
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 6 | slices |
bread
up to 8, crusts removed, cut in triangles |
|
| 86.7 | ml/g |
butter
|
|
| 5 | ml |
cinnamon
|
|
Directions
Sprinkle the raspberries with confectioner's sugar, crush them gently with a fork and set aside.
Whip the cream until it is stiff.
Place the sherry in one bowl and the lightly beaten egg yolks in another.
Dip the bread slices first in the sherry and then in the egg yolks.
Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown.
Transfer the slices to a warm dish and sprinkle each side with a little cinnamon.
Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream.
