French Toast with Brioche Milk Bread

For the yogurt and white chocolate mousse, soak the gelatin sheet in cold water until softened.

Melt the white chocolate couverture in a bain-marie or in the microwave, carefully, without burning it.

Heat a small amount of the heavy cream and dissolve the drained gelatin in it.

Combine the warm cream with the melted white chocolate and mix until you have a smooth ganache.

Add the yogurt and mix until combined.

Whip the remaining heavy cream into a soft whipped cream, not too firm.

Gently fold the whipped cream into the white chocolate and yogurt mixture.

Transfer the mousse to a piping bag and refrigerate for at least 4 hours, ideally overnight.

For the French Toast, whisk the egg with the milk, heavy cream, sugar, vanilla and salt in a bowl.

Dip the slice of brioche milk bread into the mixture, allowing it to absorb the liquid without falling apart.

Heat a non-stick pan over medium heat and add a little butter.

Cook the brioche on both sides until it develops a deep golden color and caramelizes on the outside.

Let it rest for 1-2 minutes before assembling.

For the plate assembly, place the warm brioche French toast slice in the center of the plate.

Pipe the white chocolate mousse onto the brioche in a line or in rosettes.

Add the red berries.

Finish with toasted flaked almonds and icing sugar.

Optionally, add a mint leaf for aroma and color.