Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mixed Berry Pain

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mixed Berry Pain

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 85g butter
    • 115g strawberries
    • 4 tbsp caster sugar
    • 2 tbsp Kirsch
    • 125g blueberries
    • 5 medium egg yolks
    • 2½ tbsp dry sherry
    • A pinch of freshly grated nutmeg
    • 4 slices from a brioche loaf,cut in half
    • 125g raspberries
    • 4 tbsp crème fraîche, optional


    1. Slowly melt the butter in a small saucepan over a low heat. Once it begins to produce a pale bubbling froth, pour the golden liquid butter through a sieve lined with a clean piece of muslin or J-cloth, into a large, non-stick frying pan. This process of clarifying the butter prevents it burning as it is frying.
    2. Wash, hull and halve the strawberries. Put in a pan with 3 tbsp sugar and the Kirsch. Set over a low heat. Once the sugar has dissolved, mix in the blueberries. Set aside while you prepare the pain perdu.
    3. Beat together the egg yolks and sherry and strain into a mixing bowl. Beat in the nutmeg and a heaped tablespoon of caster sugar.
    4. Heat the clarified butter over a moderately high heat. Dip the brioche slices into the egg mix, then fry until golden and slightly crisp on both sides. While they're frying, return the fruit to the heat and once hot, gently mix in the raspberries. Remove the pain perdu from the heat and divide between four plates. Spoon over the warm fruit and, if you like, serve with crème fraîche.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars