Brioche and strawberry cake with black pepper and rhubarb sorbet recipe

Brioche and Strawberry Cake with Black Pepper and Rhubarb Sorbet recipe

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Recipe intro

Indulge in the delightful combination of sweet and tangy flavors with this exquisite brioche and strawberry cake. Topped with a refreshing black pepper and rhubarb sorbet, this recipe is a perfect balance of textures and tastes. The soft and buttery brioche layers are complemented by the juicy strawberries, while the sorbet adds a zesty kick with a hint of spiciness. Prepare to impress your guests with this unique dessert that seamlessly blends classic and unexpected flavors.

Keywords: Brioche, strawberry cake, black pepper, rhubarb sorbet, unique dessert

Brioche and strawberry cake with black pepper and rhubarb sorbet recipe details

Brioche and strawberry cake with black pepper and rhubarb sorbet recipe, recipe Rating: 4.8
Number of votes:145

Ingredients for cakes

3 cups AP flour

7 Tablespoons sugar

4 teaspoons yeast

1-1/2 teaspoons salt

several grinds of fresh black pepper

zest of 1 large orange, grated

6 ounces butter, cold and cut into 1/2 inch dice

4 large eggs

2 ounces whole milk

2 teaspoons vanilla extract

Ingredients for filling

2 pints strawberries, stem end cut off level

1/2 cup sugar

3 Tablespoons Grand Marnier

Ingredients for the sorbet:

1 pound rhubarb, stems trimmed and cut into 1 inch pieces

1/4 cup water

2 cups simple syrup

juice of 2 lemons

Instructions:

1. In bowl of food processor, pulse flour, sugar, yeast, orange zest, salt & pepper together to blend.

2. Pulse in butter until coarse meal.

3. Whisk eggs, milk and vanilla together, then pulse into remaining ingredients. Dough will be sticky.

4. With greased fingers, divide the dough equally between the tart mold bottoms.

5. Cover and rise in a warm place until doubled, about 1-1/2 hours.

1. While brioche is rising, macerate strawberries in sugar and Grand Marnier. Reserve 10 whole strawberries for the center; slice the remaining in half lengthwise. Preheat oven to 375.

2. Arrange whole strawberry in center of tart, followed by the halves in concentric circles, leaving a 1/2 in brioche border. Sprinkle cake with additional sugar and bake for about 30 minutes.

1. Combine rhubarb and water in a small saucepan. Bring to a simmer, cover and cook until rhubarb is tender, about 5 minutes.

2. Purée in blender with simple syrup until smooth. Strain if necessary.

3. Adjust flavor with more simple syrup and the lemon juice.

4. Chill and churn.

Yield: Ten – 4″ fluted tart shells, greased