Brioche in Syrup with Lemon Cream

Cut the top of each Brioche Rolls by inserting a knife slightly diagonally so that you make a hollow in centre. Place the rolls in a container and set the cut tops aside.

Combine Caster Sugar and Water in a small saucepan. Bring to the boil, stirring, over a medium heat. Once it started boiling, remove from the heat. Add Lemon Juice and Rum or liquor of your choicer and mix well.

Pour the hot syrup over each Brioche Rolls evenly, put the cut tops back on rolls, cover the container with the lid or plastic wrap, then place in the fridge at least for 1-2 hours.

Beat Thickened Cream and Sugar using a whisk until firm peaks form. Add Lemon Juice and mix well.

Place the chilled Brioche Roll in a serving plate, add 1 teaspoonful of Lemon Curd (*optional) in the hollow, plenty of whipped Lemon Cream, then place the top back on and serve.