Blackberries with Lemon Cream and Toasted Brioche

Name: Blackberries with Lemon Cream and Toasted Brioche
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 340 grams cups blackberries; 9 inches thick slices of brioche, crust removed; 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons; 4 larges eggs; 237 milliliters heavy cream; 177 milliliters fresh lemon juice; 59 milliliters finely grated lemon zest; 1 2-inch rosemary sprig; 355 milliliters sugar; 0 vanilla bean, split, seeds scraped; 118 milliliters water

You can never have too many side dish recipes, so give Blackberries with Lemon Cream and Toasted Brioche a try. This recipe makes 8 servings with 417 calories, 5g of protein, and 25g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of vanilla bean, lemon juice, plus 2 tablespoons butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 3 hours. It is a good option if you're following a vegetarian diet.

Instructions

In a saucepan, simmer the water with 1/2 cup of the sugar until the sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the rosemary and the vanilla bean and seeds and let stand for 2 hours.

Ingredients you will need

Vanilla Bean

Rosemary

Seeds

Meanwhile, in a heatproof bowl, rub the lemon zest into 1 cup of the sugar.

Ingredients you will need

Lemon Zest

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

Whisk in the eggs and lemon juice. Set the bowl over a saucepan of simmering water and cook over moderate heat, whisking, until thickened, about 6 minutes. Strain the custard into a food processor; let cool slightly.

Ingredients you will need

Lemon Juice

Custard

Water

Egg

Equipment you will use

Food Processor

Whisk

Sauce Pan

Bowl

With the processor on, add the butter 1 piece at a time and process until fully incorporated before adding more. Process the cream until doubled in volume, about 3 minutes. Scrape the cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.

Ingredients you will need

Butter

Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Discard the rosemary and vanilla bean from the syrup. Simmer the syrup over moderately low heat until slightly thickened, about 15 minutes; let cool.

Ingredients you will need

Vanilla Bean

Rosemary

Syrup

Preheat the broiler. Arrange the brioche slices on a baking sheet and broil for 1 minute, turning once, until golden.

Ingredients you will need

Brioche

Equipment you will use

Baking Sheet

Broiler

In a bowl, beat the heavy cream with the remaining 1 tablespoon of sugar until softly whipped.

Ingredients you will need

Heavy Cream

Sugar

Equipment you will use

Bowl

Add the blackberries to the sugar syrup and toss gently. Spoon the lemon cream onto 8 plates, top with the brioche and a dollop of the whipped cream. Scatter the blackberries on top; serve at once.

Ingredients you will need

Whipped Cream