Pistachio Cream and Chocolate Rabanada with Pistachio Sorbet

Name: Pistachio Cream and Chocolate Rabanada with Pistachio Sorbet
Yield: 4
Ingredients: 'Fresh heavy cream', 200 ml; 'Bittersweet chocolate', 200 g; 'Eggs', 2; 'Ground cinnamon', 2 tablespoons; 'Whole milk', 200 ml; 'Pão dormido bread', 4 slices; 'Pistachio ice cream balls', 4

1
'Fresh heavy cream', 200 ml
2
'Bittersweet chocolate', 200 g
3
'Eggs', 2
4
'Ground cinnamon', 2 tablespoons
5
'Whole milk', 200 ml
6
'Pão dormido bread', 4 slices
7
'Pistachio ice cream balls', 4

Ingredients

1
'Fresh heavy cream', 200 ml
2
'Bittersweet chocolate', 200 g
3
'Eggs', 2
4
'Ground cinnamon', 2 tablespoons
5
'Whole milk', 200 ml
6
'Pão dormido bread', 4 slices
7
'Pistachio ice cream balls', 4

Directions

1
Milk the heavy cream until it's simmering
2
Remove from heat and whisk in chopped bittersweet chocolate to obtain a smooth, homogenous mixture. Reserve
3
Whisk together eggs, ground cinnamon, and whole milk in a bowl
4
Dip the bread slices into this mixture
5
Fry the bread slices in hot oil
6
Once removed from the skillet, let the rabanadas sit on a paper towel-lined plate for a few seconds
7
Serve with chocolate sauce and a pistachio ice cream ball.