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Strawberry pain perdu

Serves 4
For the pain perdu
85g butter
4 medium egg yolks
2 tablespoons dry sherry
caster sugar
8 small slices brioche

For the strawberries
340g strawberries
caster sugar to taste
3 tablespoons raspberry eau de vie

To serve
4 tablespoons creme fraiche or clotted cream

Begin by melting the butter in a small saucepan over a low heat. Once it is bubbling pour slowly through a sieve that has been lined with a damp double layer of clean muslin nto a non-stick frying pan.

Beat together the egg yolks and sherry and strain into a mixing bowl. Beat in a heaped tablespoon of caster sugar.

Wash, hull and slice the strawberries. Place in a small non-corrosive saucepan with some sugar and the eau de vie. Set over a low heat and stir occassionally until the sugar dissolves and the strawberries give off a glorious scent.

Then heat the butter in the frying pan over a moderately high heat. Dip the sliced brioche into the egg mix, so that it is well soaked, then fry until crisp and golden on both sides. REmove and place on individual plates. Liberally dust with more sugar before topping with the warm starwberries. Add the cream and serve immediately.
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