Brioche aux Fraises avec Moussade Framboises (bree-yohsh oh frehz ah-vek moose-ahd fram-bwahz) a sophisticated dessert for
a special dinner party.
1 large brioche, freshly baked and cooled
2 tablespoons framboise liqueur
4 oz. granulated sugar
1 tablespoon water
5 fl. oz. double cream
1 teaspoon vanilla essence
1 tablespoon icing sugar
6 oz. fresh or frozen raspberries, pureed and sweetened to taste
6 oz. fresh or frozen strawberries
Lift or cut off the head of the brioche and set it aside. With a metal spoon hollow out the centre of the brioche, leaving
½ inch shell of bread around the sides and bottom. Moisten the inside of the hollowed-out brioche with the framboise
liqueur. Set the brioche aside.
Put the sugar and water into a medium-sized, heavy saucepan. Over moderate heat, bring the water to a boil, stirring it with a metal spoon to dissolve the sugar. Boil the sugar-and-water syrup, without stirring, until it begins to change
colour. Then remove from the heat. With a pastry brush, coat the outside of the brioche with the caramelized syrup. Allow the caramel to harden, then transfer the brioche to a serving dish.
Pour the cream into a small bowl. Using a wire whisk, beat the cream until it is almost stiff. Then beat in the vanilla and icing sugar. Fold in the raspberry puree.
Spoon the raspberry-flavoured cream into the hollowed-out brioche. Decorate the top with half the strawberries and arrange the remaining strawberries around the base of the brioche. If you like, replace the head of the brioche on a slant.