In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
elted choc mixture over the brioche slices & arrange them in the
For Brioche: Sprinkle yeast over milk in
ake the rolls, make the brioche dough. In the bowl of
EADY TO USE IN ANY BRIOCHE RECIPE.
STORING: If you are
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
TO MAKE THE BRIOCHE: Measure flour into a bowl.
To make the brioche: mix the salt, yeast, eggs,
ousseline.
Roll out the brioche dough to about 1/8
Preheat your oven, 200C/400F/Gas Mark 6.
Butter both side of each slice of brioche and place them on a baking tray.
Place the plums, skin side down, on the brioche.
Place a tiny drop of butter on each plum and dust with sugar.
Bake until brioche is slightly toasted, 10-12 minutes.
Serve warm or hot, to make it extra special serve with a little pouring cream.
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
Slice brioche loaf into eight 1\"-thick
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
50\u00b0F (180\u00b0C). Spread brioche in single layer on parchment
atches, dip half of the brioche slices in the cream and
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
ake marmalade sandwiches with the brioche slices, using about 1 teaspoon
pre-heat the grill to medium-high.
toast both sides of the brioche slices until lightly golden, be careful as this type of bread toasts very quickly.
place slices of banana on top of each of 4 slices of the brioche and top with grated chocolate followed by a layer of marshmallows.
place them under the grill and gently cook until marshmallows begin to melt and turn a golden colour and chocolate has melted.
top with remaining 4 slices of brioche and press down for the untimate indulgence.
Whisk together eggs, milk, vanilla and sugar in a large shallow bowl. Dip brioche in egg mixture.
Melt 1/2 the butter in a large frying pan over medium heat. Cook 1/2 of the brioche until browned on both sides. Remove from pan and cover to keep warm. Repeat with remaining butter and brioche.
Serve brioche with strawberries and cream.