Ingredients
Method
1.Make blackberry coulis; stir blackberries, extra icing sugar and water in medium saucepan over high heat; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes. Strain coulis into medium pitcher; cool 10 minutes.
2.Cut twelve 1/2-inch slices from brioche; using 3-inch cookie cutter, cut one round from each slice.
3.Combine berries in medium bowl.
4.Place one round of brioche on each serving plate; divide one-third of the berries among rounds. Place another round on top of each stack; divide half of the remaining berries among stacks. Place remaining rounds on berry stacks; top with remaining berries.
5.Pour blackberry coulis over each stack; dust with sifted icing sugar.
Toast any leftover brioche loaf for breakfast, or use it to make a bread pudding.
Note
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