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1
In a saucepan, simmer the water with 1/2 cup of the sugar, until the sugar is dissolved; add the rosemary and the vanilla bean and seeds and let stand 2 hours.
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2
Meanwhile, in a heatproof bowl, rub the lemon zaest into 1 cup of the sugar; whisk in the eggs and lemon juice.
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3
Set the bowl over a saucepan with simmering water and cook over moderate heat, whisking until thickened, about 6 minutes.
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4
Strain the custard into a food processor; let cool slightly.
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5
With the processor on, add the butter 1 piece at a time, until fully incorporated before adding more.
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6
Process the cream until doubled in volume, about 3 minuutes.
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7
Scrape the cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.
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8
Discard the rosemary and vanilla bean from the syrup; simmer the syrup over moderately low heat until slightly thickened, about 15 minutes; let cool.
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9
Preheat the broiler; arrange the brioche slices on baking sheet and broil for 1 minute, turning once, until golden.
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10
In a bowl, beat the heavy cream with the remaining 1 T of sugar until softly whipped.
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11
Add the blackberries to the sugar syrup and toss gently.
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12
Spoon the lemon cream onto 8 plates, top with the brioche and dollop of the whipped cream.
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13
Scatter the blackberries on top, serve at once.
