Brioche in Syrup with Lemon Cream

Name: Brioche in Syrup with Lemon Cream
Yield: 4 servings
Cuisine: British
Ingredients: 4 Brioche Rolls *NOT sweet Brioche; 1/2 cup Thickened Cream; 1 tablespoon Caster Sugar; 1 tablespoon Lemon Juice; Lemon Curd *optional; 1/2 cup Caster Sugar; 1/4 cup Water; 2 tablespoons Lemon Juice; 1 tablespoon Rum, Cointreau, Grand Marnier, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

When I was a uni student, there was a small cake shop next to the supermarket where I always bought my groceries. The cake shop was full of pretty sweets and cakes, but one rather plain looking cake was attracting my attention. It was actually ‘Brioche à Tête’ soaked in syrup and capped with whipped cream. I loved it. Many years later, I still love it, though I have to make it myself if I want to eat it.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4Brioche Rolls *NOT sweet Brioche
1/2 cupThickened Cream
1 tablespoonCaster Sugar
1 tablespoonLemon Juice
Lemon Curd *optional
Syrup
1/2 cupCaster Sugar
1/4 cupWater
2 tablespoonsLemon Juice
1 tablespoonRum, Cointreau, Grand Marnier, etc

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Steps

1

Cut the top of each Brioche Rolls by inserting a knife slightly diagonally so that you make a hollow in centre. Place the rolls in a container and set the cut tops aside.
2

Combine Caster Sugar and Water in a small saucepan. Bring to the boil, stirring, over a medium heat. Once it started boiling, remove from the heat. Add Lemon Juice and Rum or liquor of your choicer and mix well.
3

Pour the hot syrup over each Brioche Rolls evenly, put the cut tops back on rolls, cover the container with the lid or plastic wrap, then place in the fridge at least for 1-2 hours.
4

Beat Thickened Cream and Sugar using a whisk until firm peaks form. Add Lemon Juice and mix well.
5

Place the chilled Brioche Roll in a serving plate, add 1 teaspoonful of Lemon Curd (*optional) in the hollow, plenty of whipped Lemon Cream, then place the top back on and serve.