Instructions: You will need a very hot grill or a blowutorch to caramelise the brioche.

Mix the creme fraiche with the lemon zest, icing sugar and vanilla seeds and chill well.

Dissolve the sugar in the water until clear. Add the juice and zest of the lemon. Boil hard to reduce to a thickish syrup. Cool and then chill until use.

Toast the slices of brioche on both sides. Sprinkle with sugar and then caramelise under a grill or with the blowutorch. The sugar should form a crisp sheet on the bread. Repeat with the second side.

Cut the pieces in half. Chop the mint and add to the syrup. Add a squeeze more of lemon if needed to liven up the flavour.

Put the berries in a bowl and sprinkle with the mint syrup, tossing them gently to coat. Pile the berries on the brioche on a serving plate. Top with a dollop of creme fraiche and drizzle a little mint syrup around.

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