Brioche with Berries n’ Cream
Saturday, April 04, 2009
Welcome Spring!
Brioche with Berries n’ Cream
Strawberries are in season here in Cali Land. I went to Oxnard, and could not control myself. The strawberries were just so bountiful, delicious and ridiculously sweet. What better to wake-up to than something delicious which celebrates the arrival of spring – fresh brioche rolls with strawberries and homemade whipped cream. I know, I know; on
mornings no one feels like preparing much. I’ve made this construction as simple as possible. One thing I ask, make sure your brioche rolls are fresh.
If they are a day old or more, microwave them for about 8 seconds. The rolls’ top-notch makes it all “shortcake” easy. I stop the whipping before it gets too stiff. I like the drizzle effect. Oh yeah, you can skip the berries n’ cream and make the brioche rolls with sautéed mushrooms and Parmesan cheese for a savory morning wake-up.
Of course use butter and a pinch of rosemary to spice it up. Wherever you are, ask for Central Coast strawberries. “Tis the SPRING season!
Buno Appetitio
Brioche with Berries n’ Cream
INGREDIENTS:
2 cups fresh strawberries, washed, sliced
6 brioches rolls
1 can sweetened condensed milk
1 cup heavy whipping cream, chilled
1 teaspoon sugar
1 teaspoon vanilla
DIRECTIONS:
1. Slice the brioche rolls in half. Scoop out a teaspoon size of bread from the bottom portion. Set aside.
2. Place the chilled whipping cream, sugar and vanilla in a bowl and whisk together until the cream holds to the whisk.
3. Place about two or three teaspoons of sliced strawberries into the scooped out center of the brioche.
4. Pour condensed milk over the berries and the brioche,
5. Drizzle with whipped cream, replace top-notch and serve. Garnish with whole strawberries.
SERVES: 6
