Friday, 4 July 2014

French Food Friday...Summer Berry Brioche Pud


recipe and photo from here

Bonjour mes belles,

It is that time of the year when we have an over supply of fruit so I am always on the lookout for recipes that call for a lot of fruit as I hate throwing it away....


Summer Berry Brioche Pud

Serves 6
  • 4 thick slices brioche loaf
  • 300g (11oz) redcurrants de-stemmed
  • 125g (4½ oz) golden caster sugar
  • 400g (14oz) raspberries
  • 300g (11oz) strawberries hulled and quartered
  • icing sugar for dusting optional
  • clotted cream to serve
♥ Have ready a 20cm (8in) square serving dish or one that will hold the brioche in a single layer. Arrange the brioche slices in the base of the dish, trimming as necessary.
♥ Place the redcurrants in a small pan with the sugar and heat together for 4-5 minutes over a medium heat until the fruit is soft and sitting in a pool of syrup but still retains its shape. Place half the redcurrants in a sieve and press the juice into a large bowl. Stir in the remaining redcurrant mixture, followed by two thirds of the raspberries and the same of strawberries (reserving a third of each for the top).
♥ Spoon the redcurrant and berry mixture, including the juices, over the brioche and then scatter over the reserved raspberries and strawberries. Cover and chill for a couple of hours or overnight.
♥ Dust with icing sugar just before serving, if wished, and serve with cream.
 
...bon appetit à tous, Leeann x


2 comments:

  1. So deliciously perfect for the holiday weekend here! Thanks Leeann!

    xoxo
    Karena
    The Arts by Karena

    ReplyDelete