-
1
heat the water and sugar in a pan.
-
2
add the berries and stir for 4-5 minutes.
-
3
to get the juices flowing but not to soften the fruit too much.
-
4
sieve and leave to cool keeping the juice to on side
-
5
cling film a bowl using 4 strips instead of one big piece but leave about 5 inches over the edge
-
6
using 5 slices cover the inside of the bowl filling in all gaps
-
7
use 1/3 of icecream layer the bottom and sprinkle a bit of the zest on there too
-
8
spread half the berries over the icecream
-
9
add another 1/3 of icecream to cover the berries.
-
10
sprinkle the rest of the zest over the icecream
-
11
spread the other half of berries over the icecream
-
12
using the rest of the icecream cover the berries
-
13
cover with the last of the brioche filling in all the gaps.
-
14
squeeze the orange juice over the top
-
15
carefully drizzle the berry juice over the bread to soak it up.
-
16
bring the edges of the cling film over to cover and press to remove air
-
17
freeze until solid.
-
18
5-7 hours at least but over night if you can
-
19
remove from the freezer.
-
20
take the top of cling film off.
-
21
place plate upside down on top and carefully turn over.
-
22
remove remaining cling film
-
23
to serve melt 100g chocolate and pour over the top then add extra berries to decorate