Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

HAMERSLEY'S BISTRO SUMMER BERRY PUDDING




Source of Recipe


``Bistro Cooking at Home,'' written with Joanne McAllister Smar


List of Ingredients




1 loaf brioche (see note)
8 c. assorted berries (equal parts raspberries, blueberries and quartered strawberries; or substitute other berries that are ripe and in season)
3/4 c. sugar
2 t. grated lemon zest
2 T. fresh lemon juice
Sweetened whipped cream or creme fraiche, for serving

Recipe



Line a 1 1/2-quart souffle dish with plastic wrap, making sure that there is excess wrap hanging over the sides. Trim the crust off the brioche and slice the bread into 1/4-inch slices. (You can cut it the long way, end to end, to get larger slices).
Combine the berries, sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat until the berries exude juices, about 5 minutes. Reserve 1 cup of the berries and about 1/2 cup of their juice for the sauce.
Line the bottom of the souffle dish with the sliced brioche, cutting and piecing the bread together to form a single layer. Ladle or spoon half the berries and juice evenly over the top. Place another layer of brioche, once again piecing the bread together where necessary. Ladle the remaining berries and juice (except the reserved mixture) evenly on top. Fit the final layer of brioche on top. (You should have three layers of brioche and two layers of berries.)
Cover the pudding with the excess plastic wrap. Put a plate large enough to just cover the surface of the pudding on top and set a 1- to 2-pound weight (such as a pound of butter or a can of tomatoes) on top of the plate. Place the souffle dish in a shallow bowl or on a rimmed sheet pan to catch any overflowing juice. Refrigerate for at least 8 hours.
Make the sauce by pureeing the reserved berries and juice in a blender or food processor. Strain through a fine-mesh strainer to remove any seeds.
To serve, remove the weight from the top of the pudding and peel back the plastic wrap. Invert the pudding onto a serving plate that has sides to catch any juice. Remove the plastic wrap completely. Let the pudding stand for about an hour before slicing. Using a serrated knife, cut the pudding into slices. Serve with the pureed fruit sauce and sweetened whipped cream or creme fraiche. Makes 6 servings.
Note: You could substitute challah, or (for extra richness) pound cake, for the brioche.