Pistachio, vanilla and milk with coconut sorbet – 55000 Recipes. Passion for food


French toast with pistachios, vanilla and milk with coconut sorbet

Very typical sweet for this Easter

Chef: Alberto Chicote

He managed to break new ground and create his own cooking style, mixing different ingredients, flavors and techniques. He now lives in a nightmare in the kitchen and in his new one Yakitoro Restaurant.


  • Brown sugar
  • 2 vanilla beans
  • 70 cl milk
  • For the bath with milk and vanilla
  • 4 coconut sorbet balls
  • For thorium
  • 120 g of crushed pistachios
  • 40 g butter and a little more to spread on the baking tray
  • 120 g egg yolks (6 egg yolks)
  • 150 g protein (9 proteins)
  • 40 g of flour and a little more to flour the baking tray
  • 125g sugar
  • 125 g of sugar and a little more for caramelization


  1. Mix the egg whites and yolks and mix them together with the sugar using an electric mixer until they triple in volume.
  2. Grind the pistachios in a food processor until they become small pieces, but not crumbs or powder.
  3. Mix the crushed pistachios with the flour until the mixture is well loosened and not turned into a mazakot.
  4. Mix the flour with the eggs little by little with a rubber spatula, being careful not to fall and not to fall.
  5. Finally add the melted butter.
  6. Grease and flour the flag of the oven.
  7. Pour the dough over the pan and let it spread over the entire surface, tilting the pan (without spreading the dough with a spatula).
  8. Bake in the oven at 180 ° C for about 10 minutes, until the tip of the knife comes out clean and hot.
  9. When cooked, wait about 10 minutes for it to harden.
  10. Unmold without breaking.
  11. Meanwhile, prepare the milk bath: open the vanilla beans lengthwise and scrape them inside to extract the seeds.
  12. Cook with the remaining ingredients.
  13. When it boils, remove from the heat, leave to infuse for 10 minutes and pour over the torria so that it soaks well.


  1. At the time of serving, cut the thorium into portions.
  2. Sprinkle with brown sugar and place under the grill for 3 minutes to caramelize.
  3. Place a coconut sorbet ball and a portion of French toast on each plate.


Thanks for reading.
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