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Blueberry pain perdu with vanilla ice cream
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1 egg yolk
200ml single cream
2 tbsp caster sugar
2 tbsp whisky (optional)
30g salted butter, plus extra for frying
16 sprigs lemon thyme, leaves picked
2 tbsp clear honey
8 x 2cm-thick slices brioche
4 scoops vanilla ice cream
1. In a bowl, whisk together the eggs, yolk, cream, sugar and whisky, if using. Put the butter in a large pan over a medium-high heat. Add the lemon thyme and honey; when everything starts to sizzle, add the blueberries and cook over a high heat for 1 minute, until the berries are coated; transfer to a bowl. Sit 2 slices of the brioche in a snug-fitting, high-sided casserole dish or container and pour over the egg mixture; set aside for 4-5 minutes.
2. When ready to cook, return the pan to a medium heat and add 1 tsp butter. Use a fish slice to lift the soaked brioche, letting any excess liquid drain off, and transfer to the pan. Immediately put 2 more brioche slices in the egg mixture. Fry the brioche in the pan for 2-3 minutes on each side, until deep golden, watching closely to avoid burning. Transfer to a baking tray and keep warm in a low oven while you cook the remaining brioche slices. Serve 2 slices of brioche per person with the blueberries and a scoop of vanilla ice cream on top.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.