STREAMING NOW: No Reservations

Blackberries With Lemon Cream and Toasted Brioche

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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)”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a