Gingered Brioche Summer Pudding With Sour Cream Mascarpone
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved
2
Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes
3
Remove pan from heat and stir in lemon juice
4
Transfer fruit mixture to a shallow baking dish to cool as quickly as possible
5
Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled
6
Preheat oven to 400°F
7
On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides
8
Transfer bread to a rack to cool
9
In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture
10
Layer remaining bread slices and unchilled fruit mixture in same manner
11
Cover surface of pudding with plastic wrap
12
Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food)
13
(Chill pudding at least 8 hours and up to 1 day
14
) Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions
15
Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them
16
Serve pudding with sour cream mascarpone
17
In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved
18
Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes
19
Remove pan from heat and stir in lemon juice
20
Transfer fruit mixture to a shallow baking dish to cool as quickly as possible
21
Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled
22
Preheat oven to 400°F
23
On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides
24
Transfer bread to a rack to cool
25
In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture
26
Layer remaining bread slices and unchilled fruit mixture in same manner
27
Cover surface of pudding with plastic wrap
28
Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food)
29
(Chill pudding at least 8 hours and up to 1 day
30
) Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions
31
Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them
32
Serve pudding with sour cream mascarpone