Molly Hawks-Fagnoni and her husband, Michael Fagnoni, co-owners and chefs at Hawks in Granite Bay, California, love their homemade brioche so much that they created a dessert for it. They start with a layer of ethereal lemon cream, top it with a toasty slice of the brioche, then dollop it with whipped cream. The finishing touch is tart, juicy blackberries in rosemary-vanilla syrup.
Published
August 2008
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