Citrus Espresso Custard Toast Recipe By Tasty

RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Quarter the strawberries and place into a large bowl.
• Dice the mango and place on top of the strawberries.
• Peel and dice the kiwi. Add into the bowl.
• Slice bananas and place in the bowl. Add in the blueberries.
• In a small bowl mix honey and lime juice.
• Pour syrup over the fruit and mix. Mix well.
• Enjoy!

ORANGE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
• Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35-45 minutes, or until the cinnamon rolls are golden brown and cooked through.
• Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
• Enjoy!

CITRUS ESPRESSO CUSTARD TOAST RECIPE BY TASTY

Steps:

• Preheat an air fryer to 350°F (180°C).
• Make the espresso simple syrup: In a small saucepan, combine the water, sugar, and espresso powder and bring to a boil over medium-high heat. Let the mixture simmer for 5 minutes, then remove the pot from the heat and set aside until ready to use. The syrup will keep in an airtight container in the refrigerator for up to 1 week.
• Make the coffee-yogurt custard: In a small bowl, whisk together the yogurt, espresso powder, and egg.
• Assemble the toast: Set the grapefruit on a cutting board and use a sharp knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand, use the knife to cut between the membranes to release the segments.
• Place the croissant halves, cut-side up, on a flat surface and use your fingertips to gently press down the centers to create wells. Brush each croissant half with the espresso syrup, then spoon a couple of tablespoons of custard into each well and lightly spread to fill evenly. Arrange the grapefruit segments on top of the custard and sprinkle with the sugar.
• Carefully transfer the filled croissants to the air fryer and cook until the edges of the pastry are golden brown and the custard has set in the center, 5-7 minutes. Remove from the air fryer and transfer to a plate. If you want a little more color and crunch, use a kitchen torch to caramelize the sugar on the grapefruit.
• Serve immediately.
• Enjoy!