Summer Pudding with Fresh Berries
Enjoy bright flavors of the season with our Summer Pudding, created by our Jupiter Executive Chef using a medley of fresh berries including strawberries, blueberries, blackberries, raspberries, and red currants. This dessert bursts with fruity goodness, enhanced by the sweetness of sugar and a hint of fresh lemon juice. Treat yourself to a slice of this summer sensation and let the essence of the season linger on your taste buds with every bite.
Yield: 4
Materials
- 4 Pints Mixed Summer Berries Strawberries, Blueberries, Blackberries, Raspberries, Red Currants gently rinsed, and diced, strawberries sliced
- 2/3 Cup Sugar
- 1 Tbsp. Fresh Lemon Juice
- 12 - ½ inch sliced good quality White Bread Challah, Brioche, left out overnight to turn stale
- Whipped Cream for serving
- Mint Sprigs for garnish
Instructions
- In a large saucepan over medium heat combine the sugar, berries, 1 Tbsp. water. Gently simmer for about 5 minutes. Remove from heat, stir in the lemon juice, and let cool.
- Gently grease ramekin dishes or small bowls with butter than plastic wrap. Remove crust from the bread, and cut out circles that fit the bowls, ramekins, or molds you are using. Lay the bread disk in the bowl and press firmly.
- Spoon some fruit and juices on the bread than add another piece of bread with more fruit and juices, and place 1 piece of bread on top. (3 pieces total)
- Loosely cover each bowl with plastic wrap. Place a weight on top like a can of beans, or small saucer. Refrigerate at least 8 hours, or overnight.
- To serve remove the weight, and plastic wrap. Unmold by flipping upside down on a plate. Garnish with berries, whipped cream, and fresh mint.