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