RECIPE: Any feedback on Ina Garten's rec: Summer Pudding with Rum Whipped Cream

RECIPE:

barb_b

Well-known member
I was thinking of making this on the 4th. Any advise/guidance? There are only a handful of reviews.

I am looking for a fruity desert that I can make ahead of time. Thanks in advance!

Regards,

Barb

Rec: Summer Pudding with Rum Whipped Cream

1 pint fresh strawberries, hulled and sliced

1 1/2 cups sugar

3 half-pints fresh raspberries, divided

2 half-pints fresh blueberries

2 tablespoons framboise (raspberry brandy)

1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Rum Whipped Cream, recipe follows

Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.

Rum Whipped Cream:

1 cup (1/2 pint) cold heavy cream

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

Episode#: IG0611

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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32963,00.html

 
I haven't tried this particular recipe, but if you'd like other suggestions, here are two>>>

Strawberry Charlotte Russe and Raspberry Fool. Will post if interested.
Also, I believe Epi has another Summer Pudding with Whipped Cream recipe on their site. You might want to check it out.

 
Hi barb, here are the recipes...

The first one I've made many times - it's one of my favorites.
The second one I didn't follow exactly - I used less raspberries, about 1 3/4 - 2 cups, plus an extra Tbsp sugar, and didn't do any layering, just the basic fool. Spooned into goblets. Simple and rich. (The layering idea sounds really pretty, though).

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
Sliced strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger


RASPBERRY FOOL

Ingredients:

3 cups raspberries
1 cup heavy cream
1/4 cup sugar

Directions:

Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.

In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.

Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)

 
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