Prune-Armagnac Ice Cream with Warm Brioche Pain Perdu and Maple Syrup

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Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 1 Pullman Brioche Loaf (see Note)
  • 150 g / 5.29 oz clarified butter
  • 500 g / 1 lb 1.64 oz Custard
  • 50 g / 1.76 oz confectioners’ sugar
  • 300 g / 10.58 oz Prune-Armagnac Ice Cream
  • 100 g / 3.53 oz maple syrup
  • 3 g / .11 oz maple sugar

Method

Assembly

  1. Freeze the brioche loaf, about 2 hours. Trim off the crusts and cut the brioche into 4-cm / 1.5-in cubes.
  2. Place a small nonstick pan over medium-high heat with enough clarified butter to form an even film at the base of the pan (about 15 g / .53 oz).
  3. Soak 3 brioche cubes generously in the custard, and let any excess drip off them.
  4. When the butter is very hot, brown the cubes evenly, about 1 minute per side. Since the cubes are small, they will cook quickly. Coat each cube with confectioners’ sugar and place 3 on a plate or in a bowl.
  5. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of one of the cubes.
  6. Drizzle 10 g / .35 oz of maple syrup on top of the pain perdu and ice cream. Sprinkle maple sugar on top of the ice cream and the pain perdu and serve immediately.

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