~~ 154 Brioche Filled with Fruit Salad (Salpicon de Fruits en Brioche) (Photo page 258) If Bavarian cream and the chocolate mousse are too rich f or your taste, a brioche can be filled with fresh fruit salad.
PREPARATION
15 minutes
RESTING TIME
2 to 3 hours
INGREDIENTS
For 8 servings 1 brioche prepared a day ahead (Recipe 41 or 43) 2 cups , generous (300 g), fresh fruit salad seasoned with granulated sugar and lemon juice to taste Cold butter
UTENSI LS
Serrated knife
Assembling the Brioche: Pre pare the fresh fruit salad two or three hours ahead of time, using whatever fruit is in season. For instance, fruit salad in the wintertime: oranges , bananas, apples, pears, prunes, and raisins. Fruit salad in the summertime: strawberries, raspberries, gooseberries, peaches, and very ripe apricots. Exotic fruit salad: lichees, mangoes, guavas, mangosteens (this is a tropical fruit from Malaysia). Sugar the fi路uit salad to your taste and pour a little lemon juice over it to bring out the flavor of the fruit (it will also prevent the fruit from turning black). Refrigerate. Hollow out the brioche (see Recipe 151). Close the bottom hole with a dab of cold butter. Just before serving, fill the brioche with the fruit salad . If you have extra fruit salad, serve it in a bowl alongside the brioche.
Note: Fruit salad will taste and look better when a fruit sauce is poured over it. For example, in winte r, use a pear sauce; in the summer, use a raspberry or an apricot sauce.
248