Ingredients

  • 1 brioche loaf
  • Good quality berry coulis
  • Four handfuls of mixed seasonal berries
  • Clotted cream
  • Fresh basil leaves for garnish

Method

  1. Cut the brioche into slices, about 1cm thick. Cut into rounds using a 5cm cutter. You will need 12 rounds in total.
  2. Put the coulis into a bowl and dip a brioche round into the coulis to coat all over. Arrange on a plate and top with a few fresh berries. Dip another brioche round into the coulis and place on top. Arrange more berries and top with a final brioche round so you have a stack of 3 in total per person. Repeat until all the brioche rounds have been used. Serve with the clotted cream and a sprig of fresh basil.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 25 July 2018

You may also be interested in…

Recipe

Purple sprouting broccoli gratin with swede & leeks

This dish can either be served alongside a main meal or eaten on its own

Read more…

Recipe

Purple sprouting broccoli with orange, sesame, hazelnuts & chilli flakes

This dish can either be served alongside a main meal or eaten on its own

Read more…

Recipe

Blue cheese polenta with soy-roasted broccoli

This dish can either be served alongside a main meal or eaten on its own

Read more…

Recipe

Pineapple & banana cheesecake

The perfect springtime treat

Read more…

Recipe

Miso-marinated chicken thighs, rice salad, soy-roasted broccoli

These tangy new-season flavours are fit for any dinner party

Read more…

Recipe

Citrus-marinated halloumi with wild garlic pesto

Make the most of the wild garlic season with this tasty starter

Read more…

View the archive