Anisata brioche pan perdu

Anisata brioche pan perdu

Ingredients

BRIOCHE

  • 2150g Bakers flour (sifted)
  • 3g Salt
  • 25g Icing Sugar
  • 8g Yeast
  • 30ml Milk
  • 1 Egg
  • 90g Butter
  • 1 Egg yolk

HENNESEY FIGS

  • 12 Figs
  • 60ml Henessey VSOP
  • 100ml Water
  • 50g Sugar

ANISATA STRAWBERRY JAM

  • 4Tbsp Strawberry Jam
  • 50ml Water
  • 8 Anisata leaves

TO COOK

  • 2 Eggs
  • 100ml Milk
  • 25g Castor Sugar
  • 25g Butter (or use spray oil)

Directions

Anisata strawberry brioche pain perdu served with Hennesy grilled figsBrioche

1. Combine flour, salt and sugar in a mixing bowl.

2. Separately, dissolve yeast in milk .

3. Add yeast and egg to flour and mix in a mixing bowl using a dough hook gradually until smooth

4. Add butter slowly and Finish with your egg yolk

5. Cover bowl with cling wrap and prove in a warm place until mixture doubles in size. (warning – if area is too hot your batter will split)

 

6. Roll mixture into 3 even balls and place into a 25cm bread tin and allow to prove once more.

 

7. Coat lightly with egg wash and bake in a pre heated oven at 190° for 35mins.

Hennesey Figs

 

1. Place figs into a bowl, add brandy and allow to soak for about 15 mins, tossing around occasionally

 

2. Meanwhile combine water and sugar, bring to the simmer for 2 mins

 

3. cool and Pour sugar syrup over figs and allow to marinate for at least 1 hour

Strawberry Anisata Jam

1 Combine all ingredients into a small saucepan and simmer for 5 mins

2. Do not let reduce to much or jam will burn.

2. Let sit for 1 hour for flavour to steep then remove leaves

To Cook

 

1. Whisk egg, milk and sugar until even.

2. Melt your butter in a pan on medium heat.

3. Dip your brioche into the egg wash and place in pan. lightly brown each side.

4. Grill your soaked figs on a bbq plate for 20 seconds on either side on a med-high heat.

5. Brush your cooked brioche with your jam mixture.

4. Place 2 slices of brioche and 3 fig halves per plate and garnish with edible flowers and strawberries (Violas Native raspberries pictured) then drizzle some of the remaining fig syrup.

To plate, Cut into 8 – 12 pieces (this will be a rich dessert) and serve with a scoop of roasted pumpkin  ice cream, glace ginger and edible flowers

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