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Receta Blackberries In Mint Syrup With Caramelised Brioche
by Global Cookbook

Blackberries In Mint Syrup With Caramelised Brioche
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Ingredientes

  • 300 ml Water, (1/2 pint)
  • 300 ml Caster sugar u measure by volume, (1/2 pint)
  • 1/2 x Lemon, Juice of
  • 1 x Strip lemon zest
  • 1 handf fresh mint leaves
  • 450 gm Fresh blackberries, (1lb)
  • 6 slc Brioche
  • 6 Tbsp. Caster sugar u use as much as you need
  • 150 ml Creme fraiche, (1/4 pint) Seeds of 1/2 vanilla pod
  • 1 tsp Icing sugar Finely grated zest of 1/2 lemon

Direcciones

  1. You will need a very warm grill or possibly a blowutorch to caramelise the brioche.
  2. Mix the creme fraiche with the lemon zest, icing sugar and vanilla seeds and refrigeratewell.
  3. Dissolve the sugar in the water till clear. Add in the juice and zest of the lemon. Boil hard to reduce to a thickish syrup. Cold and then refrigeratetill use.
  4. Toast the slices of brioche on both sides. Sprinkle with sugar and then caramelise under a grill or possibly with the blowutorch. The sugar should form a crisp sheet on the bread. Repeat with the second side.
  5. Cut the pcs in half. Chop the mint and add in to the syrup. Add in a squeeze more of lemon if needed to liven up the flavour.
  6. 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.