Peaches & Mascarpone with Raspberry Sauce & Toasted Brioche

Name: Peaches & Mascarpone with Raspberry Sauce & Toasted Brioche
Yield: Serves 4
Cuisine: British
Ingredients: 2 x 250 g carton mascarpone; 150 g (1 cup) pure icing sugar; Fresh lemon balm leaves and fresh borage flowers (or other edible flowers), for serving; Pure icing sugar, for dusting; Fresh lemon balm leaves and fresh borage flowers (or other edible flowers), for serving; Fresh lemon balm leaves and fresh borage flowers (or other edible flowers), for serving; 300 g brioche loaf; 1 yellow freestone peach, halved, stone removed, cut into 5mm-thick sticks; 2 yellow freestone peaches, halved, stone removed, cut into 2cm-thick wedges; 100 g unsalted butter, chopped; 155 g (¾ cup) caster sugar, plus extra 1 tbsp; Juice of 2 lemons (you will need 50 ml); 100 g (½ cup) caster sugar; 500 g frozen raspberries, thawed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

300 g brioche loaf
1 yellow freestone peach, halved, stone removed, cut into 5mm-thick sticks
Fresh lemon balm leaves and fr

Europe
Oceania
Australian
Australia
United Kingdom
Sydney
Gluten-free
Mediterranean
Vegetarian
Breakfast

Method

Begin with making the mascarpone cream. Use a spatula to mix the mascarpone and icing sugar in a bowl until well combined. Place in the fridge until serving.
Next, make the raspberry coulis. Combine all ingredients in a saucepan. Cook, stirring, over medium heat for 2 minutes or until warm and the sugar is dissolved (do not boil). Remove from the heat. Use a st