Saturday, October 6, 2007


Ingredient :
1 pint fresh strawberries, hulled and sliced
1 cups sugar
3 half-pints fresh raspberries, divided
½ cup peach, sliced
2 tablespoons strawberry syrop
1 sachet strawberry jello
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Rum Whipped Cream, recipe follows
Combine the strawberries, sugar, jello 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 sliced of peach 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 strawberry syrop.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a small bowl or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and the fruit. Finish with bread and cooked fruit, 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.

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