Ingredients
For the soup
1 free-range egg
55g/2oz caster sugar
1 piece stem ginger, finely chopped
1 tbsp rum
3½ tbsp double cream
For the french toast
15g/½oz butter
½ tsp cinnamon
pinch of caster sugar
2 slices French bread
1 scoop coffee ice cream
2 bananas, chopped
sprig mint, to decorate
Method
1. Place a glass bowl over a saucepan of gently steaming water. Place the egg and caster sugar into the glass bowl and whisk together until the mixture doubles in volume. Remove from heat and cool slightly.
2. Add the ginger, rum and cream and whisk together.
3. For the french toast, melt butter in a saucepan over a high heat and add the cinnamon, sugar and bread and fry until golden brown on both sides.
4. Transfer the soup into a serving bowl and place the toasted bread on top.
5. Sprinkle over the chopped banana and top with a scoop of ice cream.
6. To serve, decorate with the sprig of mint.
