This sunny little recipe brings together the comforting richness of brioche and Respectful eggs, with the bright zing of lemon and the jammy sparkle of gooseberries. Using fresh, in season berries is ideal, but frozen will still do a fine job. Cooked gently in the air fryer, these fruity slices come out crisp on the outside and custardy within – perfect for a weekend brunch or dressed up with a scoop of ice cream for dessert!
Preparation time
15 minutes
Cook time
15 minutes
Serves
4
Ingredients
- 200g of fresh gooseberries
- 2 Respectful eggs
- 75ml whole milk
- 4 slices of brioche bread
- 2 tbsp unrefined caster sugar
- Zest and juice of 1 lemon
Method
- Place the gooseberries in a small pan with 1 tbsp of the caster sugar and 1 tbsp of water. Set them over a medium heat and bring the pan up to a gentle simmer. Place a lid on the pan and cook, stirring once or twice, until the fruit has collapsed. It’ll only take a few minutes. Pass half the soft gooseberries through a sieve to remove the skin and the seeds. Keep the other half as it is.
- Beat the eggs with the whole milk, smooth gooseberry puree, lemon zest and remaining sugar. Pour into a shallow bowl or tray.
- Heat the air fryer to 180C. Line the base of the fryer basket with a sheet of baking paper. Soak each piece of brioche in the gooseberry and lemon custard, making sure both sides are well coated, then carefully transfer to the lined air fryer basket. Cook for 5 – 6 minutes then open the air fryer and turn the bread. Cook for a further 5 – 6 minutes until crispy and golden.
- Serve with the remaining gooseberry compote, a squeeze of lemon and a dusting of sugar if you like.
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