Summer Berry Stack
Ingredients
- 450g brioche loaf
- 250g strawberries, sliced thickly
- 150g raspberries
- 150g blueberries
- 1 tablespoon icing sugar
Blackberry Coulis
- 300g frozen blackberries
- ¼ cup (40g) icing sugar
- ¼ cup (60ml) water
Method
- Cut 12 x 1cm-thick slices from brioche loaf. Using 7cm cutter, cut one round from each slice.
- Combine berries in medium bowl.
- Place one bread round on each of four serving plates; divide a third of the berries among rounds. Place another round on top of each stack; divide half of the remaining berries among stacks. Place remaining rounds on berry stacks; top with remaining berries.
To make blackberry coulis
- Stir ingredients in medium saucepan over high heat; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Strain coulis into medium jug; cool 10 minutes.
- Pour coulis over stacks; dust each with sifted icing sugar.
Tip: Toast any leftover brioche loaf for breakfast, or
use it to make a bread and butter pudding.
This recipe is courtesy of The Australian Womens Weekly, this recipe and more wonderful recipes can be found here.
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