Looking ahead to my favourite fruit in May’s kitchen

I know this recipe is a bit early but it’s one that we’re doing at some of the shows on our Potting Shed stage this year, so if you’re visiting our website to get the recipe thanks for coming to see us!

If you’re coming to the Great Yorkshire Show this year then do come by the Potting Shed stage in the garden show event. On the Wednesday of the show I’ll be cooking this delicious recipe on stage with Pete Wright aka The Yorkshire Vet and I’m told that raspberries are one of his favourite things so he’s bound to enjoy this sweet treat!

 Brioche French toast with Honey and thyme poached Raspberries served with custard cream

Serves: 2 takes about 15-20 minutes

For the raspberries

150g fresh raspberries

2 tbsp runny honey

1½ tbsp water

4 sprigs fresh lemon thyme (ordinary thyme works as well)

Small squeeze of lemon juice

Dash (1tsp) elderflower liqueur (optional extra)

Gently warm the honey, water and thyme in a small pan for 2-3 minutes (don’t let it boil)

Add the raspberries and spoon the syrup over them. Leave on a gentle heat for just 30-60 seconds (depending on how ripe and fresh they are) until they are just softening

Remove from the heat, take out the thyme sprigs and add a small squeeze of lemon juice and the elderflower liqueur if using. Leave to cool

For the Custard Cream

75ml double cream

100g mascarpone

75ml tinned custard

½tbsp icing sugar

½tsp vanilla bean paste

Put the mascarpone in a bowl and stir to loosen then add in half the cream. Stir together getting rid of any lumpy bits. Add the rest of the cream then add the custard and vanilla and stir or whisk well together until smooth and soft peaks form. Chill until ready to use

For the brioche French toast

2 thick slices brioche, halved diagonally

50ml milk

2 eggs

1 tsp vanilla bean paste

1 tsp ground cinnamon

God knob of butter, for frying

25g toasted pistachios, roughly chopped

Some fresh thyme for garnish

Whisk the eggs, milk, vanilla and cinnamon together in a shallow bowl

Dip the brioche slices in the eggy mix and leave to soak for 3-5 minutes, turning once

Heat the butter in a frying pan over a medium heat then fry the brioche for 2-3 minutes each side until golden and crispy.

Serve 2 pieces of warm French toast straight from the pan with a good spoonful of the custard cream on top so that it starts to melt. Spoon half the raspberries over the cream then sprinkle some. toasted pistachios over the fruit. Drizzle the rosy pink syrup over the top and garnish with a couple of sprigs of lemon thyme

 

Quick cook – You could make the raspberries and cream ahead of time and serve with a couple of biscotti or almond biscuits with the pistachios sprinkled on top