Berry Compote
• Wash all the berries in cold water and drain on absorbent paper. Hull the strawberries and cut them in half
• Take 200 g (7 oz) of the raspberries and blend them to a purée in a food processor, add the lemon juice and the icing sugar and blend again
• Pass the purée through a fine sieve and discard the seeds. Add the remaining berries to the raspberry coulis, mix together and set aside.
Custard
• Put the eggs, milk, sugar, cinnamon and salt in a mixing bowl and whisk together by hand for a minute. Set aside
To Assemble
• Dip the brioche slices into the custard one at a time until the slices are fully soaked on both sides
• Heat a non-stick frying pan over a medium heat until the pan is hot; test the degree of heat by adding a drop of batter in the pan – it should set immediately. Add 1 teaspoon clarified butter and swirl evenly over the pan, do not let it burn
• Place a soaked slice of brioche into the pan and cook for 2–3 minutes before turning slice over and cooking on the other side for the same amount of time
•Carefully remove the toast from the pan using a spatula and place it on a plate. Repeat cooking for remaining butter and brioche slices
•Spoon the berry compote equally onto each slice of toast, ensuring all receive the same amount of berries. Scoop the clotted cream onto the berries and serve immediately.
