A Recipes4us Production
Individual Brioche Summer Puddings
Veg CD DP 20mins plus chilling
Makes 2
Cold Vegetarian Fruit Dessert
Ingredients
250g/9oz Mixed Fresh Berries, e.g. Blackcurrants, redcurrants, blueberries,
raspberries, strawberries, blackberries
4 - 6 tbsp Caster Sugar
120ml/4fl.oz. Freshly Squeezed Orange Juice
A little Water
3 Thin Slices of Brioche (from a large loaf)
For the frosted berries
Fresh Berries
1 Egg White
Caster Sugar
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Instructions
1. Prepare and wash the fruit then place in a medium sized saucepan together
with the sugar, orange juice and enough extra cold water to almost cover the
fruit. Bring to the boil over a medium
high heat, stirring from time to time then turn the heat off and cook for 1
minute only, stirring. Set aside.
2. Cut two discs of brioche which are
large enough to fit into the bottom of each ramekin using a small biscuit
cutter, then using a slightly larger cutter, cut two more discs of brioche, then
cut the remaining bits of brioche into squares large enough to fit
up the sides of the ramekins. |
3. Transfer the fruit from the saucepan to a bowl using a slotted spoon
and set aside then line each ramekin by dipping the smaller disc of brioche into
the fruit juice remaining in the saucepan until coated with juice on both sides,
and place in the bottom of the ramekin.
4. Do the same with the square/rectangle pieces of brioche, dipping into the
fruit juices and use to line the sides if the ramekins, making sure they are
butting up closely so there are no spaces between each piece and using any
off-cuts to patch any gaps, and press firmly against the sides of the
ramekin.
5. Fill the lined ramekin to the top with the cooked fruit, using a
slotted spoon so the mixture isn't too wet, then dip the larger disc of brioche
into the fruit juices as before and place on top.
6. Place the pudding on a plate and press down lightly, folding over any pieces
of brioche which may be poking over the top edge. Place a piece of
clingfilm over the top, press firmly (juices will probably flow out over the
sides) then wrap the clingfilm as tightly as possible around the ramekin. Repeat
with the second pudding then transfer them to a clean plate, weight down each
with a small tin of beans or similar and refrigerate until well chilled -
preferably +2 hours.
7. Meanwhile, make the frosted berries by whisking an egg white until frothy
then using a pastry brush, lightly coat the berries with the egg white. Sprinkle
with plenty of caster sugar to coat well then place, uncovered, in a cool
place or the fridge to dry off.
8. To serve - Once well chilled, invert the summer puddings onto individual
serving plates, shake vigorously to unmould and serve garnished with the frosted
berries. Excellent served with whipped cream.
