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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
- You will need a very warm grill or possibly a blowutorch to caramelise the brioche.
- Mix the creme fraiche with the lemon zest, icing sugar and vanilla seeds and refrigeratewell.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 182mg | 5% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.68g | 4% |
| Protein 1.64g | 3% |
