Recipe - Blackberries In Mint Syrup With Caramelised Brioche

300 ml Water; (One half pint)
300 ml Caster sugar – measure by
volume; (One half pint)
One half Lemon; Juice of
1 Strip lemon zest
1 Handful fresh mint leaves
450 g Fresh blackberries; (1lb)
6 sl Brioche
6 tablespoon Caster sugar – use as much
as you need
150 ml Creme fraiche; (One fourth pint)
Seeds of One half vanilla pod
1 teaspoon Icing sugar
Finely grated zest of 1/2
lemon

You will need a very hot grill or a blow–torch to caramelise the
brioche.

Mix the creme fraiche with the lemon zest, icing sugar and vanilla
seeds and chill well.

Dissolve the sugar in the water until clear. Add the juice and zest
of the lemon. Boil hard to reduce to a thickish syrup. Cool and then
chill until use.

Toast the slices of brioche on both sides. Sprinkle with sugar and
then caramelise under a grill or with the blow–torch. The sugar
should form a crisp sheet on the bread. Repeat with the second side.

Cut the pieces in half. Chop the mint and add to the syrup. Add 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.

Converted by MC_Buster.

Per serving: 109 Calories (kcal); 11g Total Fat; (85% calories from
fat); 1g Protein; 3g Carbohydrate; 34mg Cholesterol; 19mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.