Calories
1006 kcal
Protein
23,5 g
Fat
57,4 g
Carbohydrates
93,9 g
Pour the sugar into the pan, cook over medium heat, rotate the pan, instead of stirring the sugar with a spatula, when the sugar turns amber, add the nuts with a pinch of salt and cover them with caramel. Carefully pour onto a baking sheet lined with baking paper and leave to cool completely.
Raspberries, lemon and icing sugar put in a saucepan over medium heat, when you see that the raspberries have become viscous, strain it through a sieve, discarding the seeds, if you like, and leave to cool. Break the cooled brittle into shards, then pulse in a small blender to get caramel and nut crumbs.
Mix the peanut butter in a bowl, then whisk the mascarpone. Divide the mixture between 2 pieces of bun and spread 2 more pieces with 2 tablespoons of raspberry jam. Connect the slices together to make a PB&J sandwich.
Whisk the eggs, sugar, vanilla and cream in a shallow bowl, then soak the sandwiches for a few minutes on each side until the crusts begin to soften, and the sandwiches become soft.
Heat a piece of butter in a frying pan and when it starts to foam, add the sandwiches. Cook for 2-4 minutes on each side until golden brown and crisp. Turn over and cook on the other side. Serve sprinkled with peanuts.
Bon Appetit!
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