STRAWBERRIES ON ‘POSH’ TOAST

Yes we have first of the sun-ripened strawberries here. When the first arrive I love nothing better than to pop them straight into my mouth. But this delicious recipe is great for brunch or a dessert treat!

Serves 4

4 slices brioche

2 Tbsp melted butter

2 tsp caster sugar

2 Tbsp Ocho roasted cocoa flakes

300 g strawberries, hulled and roughly chopped

3 tsp icing sugar

4 Tbsp mascarpone cheese

4 tsp cream

1 lemon zest, finely grated

1/8 tsp vanilla bean extract

Method

Preheat grill to medium. Cut 3 diagonal slices from each brioche roll, discarding the ends. Brush both sides of each slice with oil and arrange on a baking sheet. Grill on both sides until toasted and golden. Remove from grill and sprinkle both sides with caster sugar and ocho cocoa flakes. Set aside.

In a medium bowl, mix the strawberries with 4 teaspoon icing sugar.

In a separate bowl, stir together the remaining 1 teaspoon icing sugar, mascarpone, cream, lemon zest and vanilla.

To assemble, spread the tops of the brioche slices with the mascarpone mixture. Spoon over the strawberries out of their juice with a slotted spoon (reserve juice). Scatter fruit evenly over the brioche slices. Drizzle with some of the remaining juices just before serving.