Vivid Summer time Berry Pudding Recipe
Chef Anna Olson is aware of that you just love dessert in the summertime, and this recipe is the last word summer season dessert! Comply with together with the recipes under and you may be having fun with the most effective Summer time Berry Puddings very quickly flat!
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Makes 6 particular person desserts
½ cup (125 mL) purple currant jelly (or raspberry, if currant is unavailable)
¼ cup (50 g) granulated sugar
2 Tbsp (30 mL) water
1 cup (170 g) recent raspberries
1 cup (170 g) recent blackberries
1 cup (125 g) recent blueberries
1 cup (150 g) diced recent strawberries
15-20 slices white sandwich bread, crusts eliminated
crème fraiche, whipped cream or Greek yoghurt, for serving
1. Carry the jelly, sugar and water as much as a simmer in a medium saucepan over medium-high warmth, whisking till the sugar has dissolved, the jelly has melted and it has begun to simmer. Add the raspberries, blackberries and blueberries (however not the strawberries) and simmer whereas stirring for about 2 minutes, till the berries soften and let loose juices (however don’t flip mushy). Place the strawberries in a strainer positioned over a bowl and pour the new berry combination over high. Gently press the fruit to extract the juices (reserve the juices for dipping the bread into.)
2. Put together the bread by first reducing out 12 circles which can be the identical diameter as six 5-ounce (150 mL) ramekins – these would be the tops and bottoms of the puddings. Dip a circle of bread into the juice for a second and place this within the backside of every ramekin. Minimize slices of bread to line the edges of every ramekin, and dip them earlier than arranging (the syrup will assist to maintain the bread in place on the edges of every ramekin.) Now spoon the berries into every ramekin, urgent down gently to make sure there aren’t any gaps. Dip the final 6 circles of bread into the syrup and place this on high of the fruit, urgent gently. Wrap every ramekin in plastic wrap and chill for not less than 2 hours earlier than serving.
3. To serve, unwrap every ramekin and invert the pudding onto a plate. Serve with a dollop of crème fraiche, sweetened whipped cream or sweetened Greek yoghurt.
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