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Blackberries With Lemon Cream and Toasted Brioche

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“Molly Hawks-Fagnoni and husband, Michael Fagnoni, co-owners and chefs at Hawks in Granita Bay, Ca, love their homemade brioche so much that they created this dessert for it. They start with a layer of ethereal lemon cream, top it with a toasty slice of the brioche, then dollop it with whipped cream. The finishing touch is tart, juicy blackberries in rosemary-vanilla syrup. Food & Wine Magazine, August 2008. (About 2 hrs cooling time)”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, simmer the water with 1/2 cup of the sugar, until the sugar is dissolved; add the rosemary and the vanilla bean and seeds and let stand 2 hours.
  2. Meanwhile, in a heatproof bowl, rub the lemon zaest into 1 cup of the sugar; whisk in the eggs and lemon juice.
  3. Set the bowl over a saucepan with simmering water and cook over moderate heat, whisking until thickened, about 6 minutes.
  4. Strain the custard into a food processor; let cool slightly.
  5. With the processor on, add the butter 1 piece at a time, until fully incorporated before adding more.
  6. Process the cream until doubled in volume, about 3 minuutes.
  7. Scrape the cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.
  8. Discard the rosemary and vanilla bean from the syrup; simmer the syrup over moderately low heat until slightly thickened, about 15 minutes; let cool.
  9. Preheat the broiler; arrange the brioche slices on baking sheet and broil for 1 minute, turning once, until golden.
  10. In a bowl, beat the heavy cream with the remaining 1 T of sugar until softly whipped.
  11. Add the blackberries to the sugar syrup and toss gently.
  12. Spoon the lemon cream onto 8 plates, top with the brioche and dollop of the whipped cream.
  13. Scatter the blackberries on top, serve at once.

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