Balsamic Strawberry Brioche Toast
Crisp & sweet Brioche toast piled high with marinated strawberries, dripping with homemade balsamic syrup and topped off with vanilla Mascarpone. Make time over the weekend to linger over this lively breakfast/brunch.
Servings: 4
Ingredients
- 500 g/ 3 cups Fresh strawberries
- 4 tablespoon Vanilla caster sugar
- 3 tablespoon Balsamic vinegar
- 250 g/ 1 ⅛ cup Mascarpone cheese
- 2 tablespoon Icing (confectioner's) sugar
- ½ teaspoon Vanilla bean paste
- 4 tablespoon Water
- 4 slices Brioche bread
Instructions
- Begin by removing the green tops from the strawberries and halving or quartering the fruit, depending on size. Put into a medium bowl
- Sprinkle the vanilla sugar over the strawberries. Pour in the balsamic vinegar. Toss gently. Set aside for 15-20 minutes, stirring once
- Meanwhile, beat the Mascarpone with the vanilla bean paste until smooth. Sieve the icing sugar into the bowl and mix well
- After 20 minutes, put the 4 tablespoon of water into a small saucepan and drain the liquid from the strawberries into this pan. Set on a high heat and boil for 5-10 minutes until reduced by half and beginning to thicken. Remove from the heat
- Toast the brioche, then pile the strawberries onto the toasts. Divide the balsamic syrup between the plates and top with a large scoop of the Mascarone
- Serve immediately
Notes
1. Don't be alarmed by the small volume of syrup this recipe makes. A little goes a long way - each plateful should get 2-3 teaspoon of balsamic syrup. 2. The strawberries do not store well once marinated - serve within an hour. 3. If you want to serve the balsamic strawberries as a dessert just follow up to stage 2. After 20 minutes stir and serve (with all of the fantastic juice) in small bowls with a scoop of vanilla ice cream if desired.