From HealthNewsDigest.com
Summer Pudding
By
Jun 7, 2009 - 12:03:04 AM
(HealthNewsDigest.com) - The release of Haute N the Kitchen is just in time as the nation searches for ways to economize without giving up our small luxuries”, says Heather Antonelli. Hoping to inspire all to return to our own kitchens, Antonelli encourages hosting a fabulous dinner party rather than eating out. With its metropolitan style and global influence, the 18 creative menus offered in Haute N the Kitchen aim to please every palette.
Summer Pudding
Nothing heralds the arrival of summer more than fresh picked berries. Blueberries, Blackberries, Strawberries and Raspberries each, in their own special dish, find their way to the dinner table during the long lazy days of summer. While a good single berry cobbler or Crostata are always welcome guests for summer dessert, there is a different emotion that surfaces on the faces of dinner guests as a Summer Pudding makes its entrance. Wonder? Desire? Sun in their eyes? Perhaps. I think the English, who get to claim this one as their one, just knew that nothing would stop summer in its tracks more than getting all the berries together in one place.
I agree and this recipe, while a breeze to make, will have your guests singing your praises. It could be a good summer.
The success of this recipe is in direct correlation to the freshness of your berries. Frozen berries, in my opinion, really are not an option if you want this dessert to shine. The added bonus of this recipe is that there is really very little fat, so for all of us looking after our trim summer figures, well we can indulge too.
1 Pint Raspberries, Fresh
1 Pint Blueberries, Fresh
1 Pint Blackberries, Fresh
1 Pint Strawberries, Fresh
(You can substitute other local berries in your area as well. The English will often use Loganberries as they come into season).
1 Loaf Italian Bread
1 Tsp. Vanilla Extract
1 Cup Sugar
1 Tsp. Lemon Juice
2 Cups Whipping Cream
2 Tbsp. Mascarpone Cheese
¾ Cup Water
THIS DESSERT (WHILE EASY TO PREPARE) HAS TO BE MADE THE DAY PRIOR TO SERVING. IT MUST SIT FOR 24 HRS.)
In a saucepan, combine the water, the sugar and the vanilla over medium heat. When the sugar has dissolved, add the berries and cook down for 8-10 minutes until the berries are soft and begin to lose their shape. Remove from heat, add the lemon juice and let cool.
Meanwhile prepare a medium sized bowl. One with a rounded bottom makes for the nicest Summer Pudding shape. Line it with plastic wrap allowing it to overlap the sides by several inches.
Slice the bread into 1” thick slices and cut off all crusts. Shape the bread to fit the bowl. Cut out a circle for the bottom and strips for the sides. Make sure it is well lined with bread and there are no gaps.
Fill the bowl with the fruit, all the way to the top, leaving room only place final rounds or strips of bread. Pour the remaining berry juices over the top, allowing it to soak down.
Pull up the sides of the plastic, wrap to cover, weigh down with a can or pie weights and place in the refrigerator for 24 hours.
Unfold the plastic wrap and carefully invert the pudding onto its serving platter. The pudding should be a rich ruby color and the bread should have absorbed all the juices, leaving no white bread areas.
Hand whip the fresh cream and fold in the mascarpone cheese after the cream has nice stiff peaks. Serve pudding topped with a dollup of the whipped cream. You can add a tablespoon of Baileys to the whipped cream for an extra WOW!
Use a few fresh berries around the plate and top of the whipped cream for garnish.
Heather Antonelli, Author of “Haute n the Kitchen”
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