| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tessa’s, Tastebuds |
4 |
servings |
INGREDIENTS
| 300 |
ml |
Water; (1/2 pint) |
| 300 |
ml |
Caster sugar . measure by volume; (1/2 pint) |
| 1/2 |
|
Lemon; Juice of |
| 1 |
|
Strip lemon zest |
| 1 |
|
Handful fresh mint leaves |
| 450 |
g |
Fresh blackberries; (1lb) |
| 6 |
sl |
Brioche |
| 6 |
tb |
Caster sugar . use as much as you need |
| 150 |
ml |
Creme fraiche; (1/4 pint) |
|
|
Seeds of 1/2 vanilla pod |
| 1 |
ts |
Icing sugar |
|
|
Finely grated zest of 1/2 lemon |
INSTRUCTIONS
You will need a very hot grill or a blow.torch 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 blow.torch. 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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