1. In a saucepan, simmer the water with 1/2 cup of the sugar, until the sugar is dissolved; add the rosemary and the vanilla bean and seeds and let stand 2 hours. 2. Meanwhile, in a heatproof bowl, rub the lemon zaest into 1 cup of the sugar; whisk in the eggs and lemon juice. 3. Set the bowl over a saucepan with simmering water and cook over moderate heat, whisking until thickened, about 6 minutes. 4. Strain the custard into a food processor; let cool slightly. 5. With the processor on, add the butter 1 piece at a time, until fully incorporated before adding more. 6. Process the cream until doubled in volume, about 3 minuutes. 7. Scrape the cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours. 8. Discard the rosemary and vanilla bean from the syrup; simmer the syrup over moderately low heat until slightly thickened, about 15 minutes; let cool. 9. Preheat the broiler; arrange the brioche slices on baking sheet and broil for 1 minute, turning once, until golden. 10. In a bowl, beat the heavy cream with the remaining 1 T of sugar until softly whipped. 11. Add the blackberries to the sugar syrup and toss gently. 12. Spoon the lemon cream onto 8 plates, top with the brioche and dollop of the whipped cream. 13. Scatter the blackberries on top, serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
