Individual Summer Puddings
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Gelatin (powdered)1 cup
Water (cold)3 cups
Raspberry4 cups
Strawberry (hulled)1 cup
Cranberry (frozen)2 cups
Blueberry2 cups
Heavy Cream (cold optional)Directions:
1
Watch how to make this recipe
2
Special equipment: 8 (1-cup) ramekins Round cutter Serrated bread knife The day before you plan to serve the pudding, butter 8 (1-cup) ramekins and line them with plastic wrap
3
Cut the crusts off the bread and, using a round cutter the size of the interior of the bottom of the ramekin, cut out 16 bread disks
4
Lay 8 of them in the bottoms of the ramekins
5
Cut the rest of the bread in strips and line the walls of the ramekins
6
Reserve the remaining 8 disks
7
Sprinkle the gelatin over the cold water and let it soak to sponge for 5 minutes
8
In a saucepan, carefully combine the apple juice concentrate and all the berries
9
Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute
10
Immediately turn off the heat
11
Add the sponged gelatin to the berries mixture and stir to combine
12
Divide evenly by spooning the berries and their juice into the bread-lined ramekins
13
Cover with remaining bread disks
14
Place the ramekins on a sheet pan and cover them with plastic wrap
15
Place a second sheet pan on top of them and place a weight on it, like a 1/2 gallon juice can and chill overnight
16
The bread should become completely soaked with berry juice by the next day
17
These will keep for 2 days at this point
18
When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks
19
Remove the puddings from the refrigerator and remove the plastic wrap on top
20
Carefully turn the pudding out onto dessert plates tugging on the plastic wrap lining if needed
21
Serve with whipped cream on top