8 (1cm thick) slices of brioche (available from good patisseries)
Blackberry coulis (see recipe below)
125 grams strawberries, hulled
Half a cup of blueberries
Half a punnet of raspberries
2 white peaches, cut in half and roasted
8 tablespoons raincherries
2 teaspoons Demerara sugar
SUGAR SYRUP:
250 grams castor sugar
250 ml water
Juice of half a lemon
Place sugar, water and lemon juice in a pot and bring to a simmer. Remove and once cool store in an airtight container in the fridge.
BLACKBERRY COULIS:
250 grams frozen blackberries
6 tablesppons sugar syrup (see syrup recipe)
Simmer blackberries and sugar syrup in a pot until blackberries break down, the puree in a food processor and rub through a fine sieve.
METHOD:
Pre-heat oven to 180°C and roast the white peaches by cutting them in half and coating them with Demerara sugar. This should take about 25 minutes. Using a 5-6 centimetre round cookie cutter, cut 12 circles our of the briche slices.
Dip the brioche circles in the blackberry coulis, coating both sides. Place four round cookie cutters on a sheet of baking paper and using them as a mould, place a disk of brioche at the bottom of each cutter, to make the first layer.
Next, layer with strawberries then put a spoon of coulis over the top, followed by another slice of brioche. Place blueberries on the next level, topped with another slice of brioche and finally place raspberries on the top in a circle.
To finish pudding, top with roasted peach half and raincherries.
Recipe courtesy of Brent Southcombe, Designed 2 Taste, Brisbane
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