Ingredients
- Serves 4
- 4 slices brioche
- 2 Tbsp melted butter
- 2 tsp caster sugar
- 2 Tbsp Ocho roasted cocoa flakes
- 300 g strawberries, hulled and roughly chopped
- 3 tsp icing sugar
- 4 Tbsp mascarpone cheese
- 4 tsp cream
- 1 lemon zest, finely grated
- 1/8 tsp vanilla bean extract
STRAWBERRIES ON POSH TOAST
Method
- Preheat grill to medium
- Cut 3 diagonal slices from each brioche roll, discarding the ends
- Brush both sides of each slice with oil and arrange on a baking sheet
- Grill on both sides until toasted and golden
- Remove from grill and sprinkle both sides with caster sugar and Ocho cocoa flakes
- Set aside
- In a medium bowl, mix the strawberries with 4 teaspoon icing sugar
- In a separate bowl, stir together the remaining 1 teaspoon icing sugar, mascarpone, cream, lemon zest and vanilla
- To assemble, Spread the tops of the brioche slices with the mascarpone mixture
- Spoon over the strawberries out of their juice with a slotted spoon (reserve juice)
- Scatter fruit evenly over the brioche slices
- Drizzle with some of the remaining juices just before serving
Comments
When the strawberries first arrive I love nothing better than to pop them straight into my mouth. But this delicious recipe is great for brunch or a dessert treat!
Thanks to OCHO – roasted cocoa flakes, GILBERTS FINE FOODS – freshly baked brioche
and ETTRICK GARDENS – strawberries, for providing the ingredients used in the demonstration at the market
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