Summer Pudding with Chantilly Cream Recipe

Summer Pudding with Chantilly Cream Recipe

Ingredients : Serves 4-6

6-8 slices of stale white bread, crusts removed
100 g/4 oz caster (superfine) sugar
75 ml/5 tbsp water
750 g/1.75 lb soft summer fruits -

(raspberries, strawberries, blackcurrants, redcurrants)
150 ml/0.25 pt double (heavy) cream, whipped
A egg white, whisked
15 g/4 oz icing (confectioners') sugar

A few drops of vanilla essence (extract)

Method :

Slice the bread into strips and use most of them to line a greased 1.2 liter/2 pt/5 cup pudding basin, lining the basin tightly. Dissolve the sugar in the water over a low heat, then add the fruit and simmer for 10 minutes. Spoon the hot fruit into the basin, reserving a little of the juice, and cover with the reserved bread. Put a saucer on top of the basin, weigh down with weights or food cans, then chill overnight.

Mix together the whipped cream and whisked egg white and fold in the icing sugar and vanilla essence. Chill. When ready to serve, turn out the pudding on to a serving plate and spoon the reserved juice over any parts of the bread that have not absorbed the fruit juice. Serve with the chantilly cream.

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