Blackberries In Mint Syrup With Caramelised Brioche Recipe
- 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
- 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.
water, sugar, lemon, lemon zest, mint, fresh blackberries, sugar, fraiche, icing sugar
Taken from cookeatshare.com/recipes/blackberries-in-mint-syrup-with-caramelised-brioche-86161 (may not work)