4 slices of brioche
25g caster sugar
1/2 vanilla pod scraped
60g unsalted butter
250g mixed berries, washed and sliced
Icing sugar and fresh mint to garnish
For the coulis:
50g icing sugar
For the ice cream:
1 vanilla pod scraped
1 egg white
Begin by making the ice cream. Warm the sugar and water together with the vanilla pod until the sugar dissolves. Allow to cool.
When cooled to room temperature, add in the mascarpone and egg white and whisk together well. Pass through a sieve and churn in an ice cream machine until ready.
Make the pain perdu by whisking the egg, milk, sugar and vanilla together in a bowl. Then dip in each slice of brioche to coat it in the mixture.
Heat the butter until foaming in a non-stick pan and cook each slice of brioche until golden brown.
Next, make a coulis by mixing together the raspberries and icing sugar in a blender. Pass through a fine sieve to take out the pips.
Coat the berries in some of the coulis, reserving the rest as a garnish.
To serve, place a slice of brioche each plate and top with the berries. Place a scoop of the ice cream on top of the berries and garnish with a sprig of mint. Finish each plate with a circle of coulis and a dusting of icing sugar.