Brioche in surprise

Purchase a Venetian sweet, large weighing about 400 g and remove the top cover, scavandone via the crumb until leaving a thickness of about three inches.

Mix the breadcrumbs to chopped nuts, previously softened with a bit of rum.

Take a base on bottom of brioche with this mixture, then add a pinch of candied Citron over the filling.

At the time of going to the table pour into four slices of brioche vanilla ice cream and chocolate (about 4 ounces) and close with the cover that you put aside.

Spend five minutes la brioche, already placed on the serving dish, hot oven, then remove from the oven, pour on the surface of the brioche liquor or alcohol from fruit and fiammeggiate, bringing the dessert table, à la flamme.

It's a simple preparation but of great effect and that is very successful even during lunch.