Recipe yields approximately 1 portion (2 slices)
For the Compote:⠀
- 1/2 cups blueberries
- 1/5 cup water
- 2tbsp sugar sugar
- 1/4 tsp vanilla
- 1/4tbsp cornflour dissolved in 1/2 tbsp. water
Method:⠀
- Put half the blueberries in a pan with the water, sugar and vanilla. Heat on medium-high until the water begins to boil and blueberries begin to break⠀
- Add the cornflour mixture to the pan and bring to a rolling boil. Reduce heat and simmer for 2-3 minutes until it thickens to your desired consistency.
- Remove from heat and add remaining blueberries. Mix well then set aside until ready to use
For the Toast:
Ingredients:
- 2 slices brioche
- 1 egg
- 1tbsp milk⠀
- 1tbsp sugar⠀
- Pinch of cinnamon
- 1tbsp vegetable oil
- Mascarpone
- Golden Syrup
- A Dusting of Icing Sugar
Method:
- Whisk together the egg, milk, sugar and cinnamon in a deep bowl
- Heat the oil in a pan on low-medium heat⠀
- Coat both sides of 1 brioche piece in the egg mixture for approx.20 seconds and fry in oil until both sides are golden brown. Don’t forget to lightly fry the sides too
- Plate and set aside (preferably in a heated oven to keep warm)⠀
- Repeat above steps with second brioche slice⠀
- Sandwich with the mascarpone⠀
- Top with another portion of mascarpone, the blueberry compote golden syrup and a dusting of icing sugar
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