Is it a dessert? Is it a breakfast? Who knows and who cares! What we do know is that it is a delicious Danish bread with a refreshing rum cream and a touch of fruity sourness. Feel free to substitute berries according to season (as you please).
2 slices of Danish bread
1.7 oz cream
1.5 tbsp sugar
1.2 oz sour cream
1/2 tsp of rum
Ready in 20 minutes
Add the sugar to the cream and whip until it forms a soft peak.
In another bowl, mix the sour cream and rum.
Mix 2 into 1 in three parts.
Cut the berries.
Lightly toast the Danish bread on Sandwich Bread Mode for 2.5 minutes.
Top the baked toast with the cream, add the berries, sprinkle with powdered sugar, and garnish with mint.