Brioche French toast, mascarpone cream, blackberry compote & caramelised fig

Serves 4

• Ingredients

  –  4 thick slices brioche loaf (about 4–5 cm each)

  –  240 g mascarpone

  –  2 tablespoons icing sugar, plus extra for dusting

  –  3 eggs, lightly beaten

  –  2 tablespoons caster sugar

  –  1 teaspoon ground cinnamon

  –  2 figs, halved

  –  Neutral oil or butter, for frying

  Blackberry compote

  –  250 g blackberries (fresh or frozen)

  –  125 g caster sugar

  –  Juice of half a lemon

• Method

  Blackberry compote

  1.    Put the blackberries, sugar, lemon juice and 100 ml water into a saucepan over medium heat. Stir to dissolve the sugar.

  2.   Simmer for 20–25 minutes, stirring occasionally, until the compote has darkened and thickened. Set aside to cool. If too thick, stir in a splash of hot water.

  Mascarpone cream

  3.   Beat the mascarpone and icing sugar together until smooth and just holding soft peaks. Keep in the fridge until needed.

  Caramelised fig

  4.   Sprinkle caster sugar over the cut face of each fig half. Using a kitchen blowtorch or hot grill, caramelise until golden and bubbling. Set aside.

  French toast

  5.   Mix the remaining caster sugar and cinnamon together on a flat plate.

  6.   Heat butter or oil in a wide frying pan over medium-high heat.

  7.    Dip each brioche slice briefly into the beaten egg — coat well but don’t soak.

  8.   Cook for 2–3 minutes per side until deep golden brown. While still warm, press each slice into the cinnamon sugar on both sides.

  To serve

  9.   Place a slice of French toast on each plate. Spoon a generous dollop of mascarpone cream on top. Lean a caramelised fig half against the cream. Drizzle the blackberry compote over and around, then dust generously with icing sugar. Serve immediately.