Brioche aux Fraises avec Moussade Framboises

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

about a

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.

Serve immediately.

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