Servings:
8
Prep time:
60
Cooking time:
50
INGREDIENTS
INSTRUCTIONS
- Prepare the brioche bread. Dissolve sugar and yeast in the slightly warmed milk, add it to the flour and knead placed in a fountain, adding a pinch of salt until the mixture is smooth and homogeneous. Let stand in a warm place for at least an hour.
- cover a loaf pan with oiled parchment paper, spread in the dough. Brush the surface with a little milk and bake at 180 ° C for 30-35 minutes. Let cool down.
- Divide the strawberries into 2-3 pieces, leaving the entire forest. Put only the strawberries into pieces in a saucepan with the sugar and cook for 5 minutes over medium heat, stirring gently until the sugar is dissolved.
- Cut 16 thin slices of brioche and divide each into 4 parts. 8 lined ramekins slightly overlapping the pieces of bread to cover the bottom and sides of the molds.
- Pour the juice of brioche with strawberry compote, or with rum or other liqueur of your choice. Stuffed the molds with the compote and cover with scraps of the left bread. Cover with a saucer in order to exert some pressure and let sit for at least 6 hours in the refrigerator.
- Inverse zuccottini in the plates, sprinkle with icing sugar and decorate with the strawberries.
