Sweet Mince on Toast with Faux Egg and Custard

By James Pask, Matterhorn Restaurant

Sweet Mince on Toast with Faux Egg and Custard

Sweet Mince on Toast with Faux Egg and Custard. Imagine a fancy French toast made from brioche, fruit mince, ice cream and boozy custard. This fruit mince toast is a delicious sweet treat.

This is a reinvention of an original Matterhorn dish, mince on toast, re-imagined as a delicious sweet treat. Think a fancy French toast made from brioche, fruit mince, ice cream and boozy custard.


250g whole milk         

500g cream                

130g sugar

Pinch of salt

5g nutmeg

6 large free-range egg yolks

30ml rum

30ml cognac

Combine the milk, cream, nutmeg, salt and sugar in a pot and bring to a simmer. Combine the egg yolks in a medium sized bowl and beat until well combined. When the cream mixture is simmering, strain into the egg while beating. Pour the mixture back into the pan, remembering to scrape down the sides of the bowl.

Put the pan back over a medium heat, stirring constantly until you can drag a line through the mixture with your finger. Strain into a clean medium bowl set over ice. Now add the rum and cognac to taste.

Sweet mincemeat

250g cider

250g diced braburn apples

250g muscavado sugar

½ tsp mixed spice

½ tsp ground cinnamon

½ tsp ground ginger

Pinch of ground clove

125g crasins

100g raisins

125g golden raisins

50g dried cherries

50g good quality mixed peel, diced

Zest of a lemon

Zest of an orange

60ml rum

25g butter

Melt the butter in a pan and add the apples for two to three minutes. Drain and put to the side in a bowl. In another pan combine the cider, sugar and spices and heat until a sugar syrup forms. Add your mixed peel, dried fruit and apple. Cover the pan with baking paper and cook over a low heat until the mixture has reduced to a thick syrup consistency. Now stir through the zest and rum to taste. This will mature well and lasts up to four weeks in a jar.

Faux egg

Good quality vanilla ice cream (bought or homemade)

Orange or mandarin jam


One good quality brioche loaf (day old)

Cut your brioche into inch thick slices.

To finish the dish

Pre heat your oven to 200 degrees.

Soak the brioche slices in the eggnog custard for two to three minutes, turning half way through, then drain well on a wire rack. Meanwhile, heat a pan over a medium heat and add butter until foaming.

Add the brioche and fry for two minutes on one side, then flip over and place in oven for 3-4 minutes until the bread caramelises.Coat your fried brioche in icing sugar and split between the plates.

Heat the mincemeat in a pan until warm and then add to the toast, leaving a hole in the middle for the ice cream.

Spoon the ice cream into the centre and scoop a little off the top, filling the space with orange jam. Scatter some toasted almonds over the top and place a dollop of sour cherry jam on the plate, finishing with a twist of cracked black pepper and icing sugar.


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