SUMMER PUDDING WITH WHIPPED CREAM
From the Inn at Perry Cabin � St. Michaels, Maryland. At the inn, this classic English dessert comes with clotted cream. A blend of whipped cream and sour cream is a nice substitute.
Makes 6 servings.
List of Ingredients
- 6 cups assorted berries
- 3/4 cup water
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 20 1/4-inch-thick firm white bread slices
- 3/4 cup chilled whipping cream
- 1/4 cup sour cream
Instructions
- Combine berries, water, sugar and lemon juice in heavy large saucepan.
- Bring to simmer, stirring occasionally.
- Strain berry mixture, reserving juices.
- Line six 3/4-cup souffl� dishes with plastic, verlapping sides.
- Using 2 1/2-inch round cookie cutter, cut out round from center of 12 bread slices.
- Trim crusts from 8 bread slices.
- Trim crusts from 8 bread slices.
- Cut each slice into 4 equal squares.
- Dip 1 round into fruit juices.
- Place in bottom of dish.
- Dip 5 bread squares, 1 at a time, into juices; place around sides of dish.
- Spoon 1/2 cup berries into dish.
- Dip 1 more bread round into juices.
- Place atop berries.
- Cover.
- Repeat with bread rounds and squares, juices and berries.
- Combine remaining berries and juices in bowl; cover and chill.
- Place puddings on baking sheet.
- Top with another baking sheet.
- Place heavy object on sheet. Chill overnight.
- Beat whipping cream and sour cream to soft peaks. Unwrap puddings.
- Turn out onto plates; remove plastic.
- Serve with cream and berry mixture.
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