INGREDIENTS

INSTRUCTIONS

You will need a very hot grill or a blowtorch to caramelise the
brioche.  Mix the creme fraiche with the lemon zest, icing sugar and
vanilla  seeds and chill well.  Dissolve the sugar in the water until
clear. Add the juice and zest  of the lemon. Boil hard to reduce to a
thickish syrup. Cool and then  chill until use.  Toast the slices of
brioche on both sides. Sprinkle with sugar and  then caramelise under a
grill or with the blowtorch. The sugar should  form a crisp sheet on
the bread. Repeat with the second side.  Cut the pieces in half. Chop
the mint and add to the syrup. Add a  squeeze more of lemon if needed
to liven up the flavour.  Put the berries in a bowl and sprinkle with
the mint syrup, tossing  them gently to coat. Pile the berries on the
brioche on a serving  plate. Top with a dollop of creme fraiche and
drizzle a little mint  syrup around.  Converted by MC_Buster.  Per
serving: 109 Calories (kcal); 11g Total Fat; (85% calories from  fat);
1g Protein; 3g Carbohydrate; 34mg Cholesterol; 19mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 645.3mg
Potassium: 497.7mg
Carbohydrates: 24g
Fiber: 7.5g
Sugar: 14.1g
Protein: 6.4g