I made this beautiful and delicious dessert for company yesterday, and was really happy with the results. It was easy to put together and tasted amazing! It's an Ina Garten recipe, which always work for me, and I imagine you could use any combination of berries and perhaps even other fruits- peaches with a splash of amaretto maybe? For the bread, I used two 7 inch long loaves of brioche which I'd made using the recipe and method from Artisan Bread In 5 Minutes A Day.
Summer Berry Pudding
1 pint fresh strawberries, hulled and sliced
1 1/2 cup sugar
1 pint fresh strawberries, hulled and sliced
1 1/2 cup sugar
3 half pints of raspberries
2 pints blueberries
2 Tablespoons of raspberry brandy such as Framboise (I used Chambord)
1 loaf brioche or egg bread (I used 2 loaves of brioche)
2 pints blueberries
2 Tablespoons of raspberry brandy such as Framboise (I used Chambord)
1 loaf brioche or egg bread (I used 2 loaves of brioche)
Extra berries for garnish
Combine the strawberries , sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and brandy.
Slice the bread into 1/2 inch slices and remove the crusts. In the bottom of a 7 1/2 inch round by 3 inch high souffle dish, ladle about 1/2 cup of the cooked berry mixture. Arrange the bread slices in a pattern. This will be the top so make it look pretty!
Combine the strawberries , sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and brandy.
Slice the bread into 1/2 inch slices and remove the crusts. In the bottom of a 7 1/2 inch round by 3 inch high souffle dish, ladle about 1/2 cup of the cooked berry mixture. Arrange the bread slices in a pattern. This will be the top so make it look pretty!
Then add more berry mixture to saturate. Continue adding bread, cutting to fit the mold, and berrries. Finish with bread and cooked berries, using all the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approx.
the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. It will drip liquid, so set it inside another dish to catch the extra syrup. Remove the weigh after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate over night.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Garnish top with berries and drizzle any extra syrup over the top. Serve in wedges with whipped cream or ice cream.
1 comment:
Looks wonderful!!
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