Serves 4
INGREDIENTS
1 kilo mixed summer berries (strawberries, blueberries, boysenberries, blackberries)
16 slices day old white sliced bread
100 grams caster sugar
500 grams mixed berries for puree 250 mls mascarpone
2 sprigs lemon verbena
METHOD
1 Wash fruit and gently dry on a tray with a cloth, once dry, place in a stainless steel bowl. Bring half the sugar to the boil with 100 mls water, add 1 sprig of lemon verbena.
2 Pour onto berries and cover with cling film and leave to infuse for 30 mins.
3 Puree mixed berries with sugar, and pass through a fine chinois. Cut 8 circles from the white bread to fit the base of the soufflé mold (and 4 for the base). Soak in coulis until red and soft. Cut 2 slices of bread into rectangle to fit around the edges and soak in coulis again until soft.
4 Line the soufflé molds with cling film, then place in disc and sides of bread. Pack berries into mold until full, keep any extras for garnish later. Cover with final disc of bread, bring cling film together Place on tray, and put a heavy press onto the molds to weigh down the berries.
5 Leave to set in the fridge overnight.
To Serve
- Remove summer pudding from mold and cling film.
- Place on plate, garnish with excess berries, a quenelle of mascarpone and sprigs of lemon verbena.
- Serve with a nice chilled rosé.
The Carousel thanks Estelle’s Scott Pickett for this Pudding recipe. Scott’s first book Scott Pickett: A Cook’s Story is available to purchase now.
