Old-style caramelized bread fritter, crushed raspberries and ice cream
Bring 100 ml / 1/2 cup / 4 fl oz milk to the boil. Mix the cornstarch, sugar and remaining milk in a bowl and add to the hot milk. Cook together for 15 minutes. Beat the egg yolks in a bowl and add a little of the cooked mixture to the egg yolks. Mix quickly and pour into the hot milk. Stir well then remove from the heat. Leave to cool to 60ºC / 140ºF then add the diced butter. Pour into a pan. Place film over the surface to prevent a skin forming.
Soften the butter by leaving it at room temperature or beating it. Mix with the other ingredients.
Make a dough with all the ingredients except the butter. Knead for 10 minutes until it comes away from the walls of the mixing bowl. Add the butter little by little, as the dough accepts it. Knead until it is possible to form with your hands a thin sheet measuring about 20 cm / 2/3” square (with a few fine ‘veins’ in it). ‘Mother dough’ can be added to this. Place in a bowl and cover with film. Leave in a warm place for half an hour then refrigerate for 3-4 hours. Knead again, shape and leave to ferment for 3 hours in a warm place at a temperature between 25º and 30ºC / 77 and 86ºF. When the dough has risen, bake at 180ºC / 350ºF for 15–20 minutes or, if a small tin is used, at 220–230ºC / 428-446ºF for 6–7 minutes.
Mix the eggs with the sugar and add the cream and the milk. The brioches weigh approximately 400 g / 14 oz, so cut into pieces weighing 60 g / 2 oz. Soak in the egg and milk mixture for 2 hours. Drain, then brown on both sides in a skillet in a little melted butter with some sugar.
Heat a little full cream milk in a pan with the glucose until the latter is soft and has dissolved. Add the other ingredients. Mix well and strain. Chill. Beat in the ice-cream maker, following the maker’s instructions.
“This is one of the musts on our menu. Probably one of our most frequent performances over the last seven years.”