Dutch Summer Pudding

Dutch Summer Pudding

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Combine sugar, lemon zest, mint and 60 ml (¼ cup) water in a small saucepan. Stir over low heat until sugar dissolves then bring to the boil and cook for 2 minutes. Remove from heat and allow to cool. Push lemon zest and mint through a fine sieve and return to syrup. Place syrup and strawberries in a blender and blend until smooth. Tip into a shallow bowl.
Lightly grease the presentation rings. Using a presentation ring, cut the brioche into 12 rounds. Dip each brioche slice in coulis then place inside greased presentation ring. Cover with a mix of fruit. Repeat this two more times, finishing with a brioche layer on top. Press down firmly in between the layers so that the coulis rises to the top. Refrigerate for at least 3 hours to firm up.
To serve, gently slide off presentation rings and garnish with remaining fruit. Dust with icing sugar and drizzle with remaining coulis.


400 g brioche, cut into 1 cm thick slices
250 g strawberries, sliced
75 g red currants
75 g blueberries
75 g blackberries, halved lengthways
125 g raspberries, halved lengthways
extra berries to serve
icing sugar to serve
45 cm round x 6 cm high presentation rings
Blackcurrant coulis
55 g (¼ cup) caster sugar
1 lemon, rind removed with a zester
2 mint leaves
250 g strawberries

Hinzugefügt von: Natália Martins
Konsultiert: 2093 X
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