| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Here’s one , Earlier2 |
8 |
servings |
INGREDIENTS
| 125 |
g |
Sultanas |
| 100 |
g |
Strawberries |
| 100 |
g |
Blueberries |
| 225 |
g |
Unsalted Butter |
| 12 |
sl |
Brioche Bread |
| 225 |
g |
Soft Brown Sugar |
| 475 |
ml |
Creme Anglaise Sauce; (reserve 150ml) |
| 1 |
|
Lemon; (grated zest) |
| 1 |
|
Orange; (grated zest) |
| 120 |
ml |
Cooking Brandy |
| 6 |
|
Egg Yolks |
| 100 |
g |
Caster Sugar |
| 225 |
ml |
Milk |
| 225 |
ml |
Double Cream |
| 1 |
|
Vanilla Pod |
INSTRUCTIONS
SAUCE ANGLAISE
1. Marinade the fruits in the brandy for about 1 hour.
2. Butter the slices of brioche on both sides.
3. Arrange a layer of the bread in a baking dish and cover with some of the
marinated fruit. Then sprinkle some of the sugar and pour over some of the
sauce anglaise.
4. Build up each layer until the baking tray is full and cover with tin
foil.
5. Bake in an oven - Gas Mark 5 / 190ºc for approximately 30 minutes and
remove foil and crisp and brown for 15 minutes.
6. Cut into rounds and serve with a little of the left over sauce anglaise.
Sauce Anglaise
7. Split the vanilla pod and take out the seeds with the back of a small
knife. Reserve the pod.
8. Add the seeds to the egg yolks, whisk them with the sugar until light,
frothy and doubled in size.
9. Add the vanilla pod to the milk and cream mixture and bring this to the
boil carefully in a thick bottomed saucepan.
10. Pour the cream / milk mixture into the egg yolks whisking continuously.
Return to the milk saucepan stirring continuously. Heat gently until the
mixture thickens and coats the back of a wooden spoon.
11. Remove from the heat. Pass through a sieve (which will extract the
vanilla pod) into a clean container and leave to cool before use.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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