Pain Perdu with Strawberries
This is the dessert I enjoyed when I had the good fortune to lunch at champagne house Laurent-Perrier several years ago when visiting France. Accompanied with one of Laurent Perrier’s most exclusive champagnes, the very pretty pink Alexandra Rose, it was a food and wine match I will never forget – warm strawberries in their juices and buttery French-toasted brioche and the champagne reminiscent of a delicate strawberry mousse. Serve for brunch with or without champagne.
(serves 6)
Ingredients
- 30g (3 tbsp) unsalted butter
- 50g (1/4 cup + 1 tsp) castor sugar
- 200g strawberries (hulled and halved vertically)
- 15ml (1 tbsp) lemon juice
- 1 tsp Crema di Balsamico {balsamic syrup}, or balsamic vinegar
- 1 tsp extra virgin olive oil
- 1/8 tsp freshly ground black pepper
- Pain Perdu
Method
Place butter in the base of a heavy-based small frypan set over a medium heat and melt. Add sugar and stir well. Leave sugar to cook for two minutes or till it begins to melt.
Add strawberries and stir so that strawberries are coated in butter and sugar. Do not break the strawberries. Cook for 2-3 minutes till strawberries begin to bleed but are still firm to the touch.
Add lemon juice, Crema di Balsamico, oil and pepper. Gently stir to combine and cook for 1 minute or till liquids are amalgamated.
Serve warm strawberries and the pan juices spooned onto Pain Perdu.
