SUMMER PUDDING WITH RUM WHIPPED CREAM
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one 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.
- 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.
SUMMER PUDDING WITH RUM WHIPPED CREAM
This is another recipe from Barefoot Contessa and they are old recipes and I am afraid of losing them. She cooks with such ease and "je ne sait pas quois!" Everything seems effortless! If you don't make this in the summer(up North and West) the price would be too, too steep -- as it is the berries are pricey. Let it stay in the refrigerator overnight.
Provided by Manami
Categories Dessert
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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 frambroise.
- Slice the bread in 1/2" thick slices and remove the crusts.
- In the bottom of a 7-1/2" round by a 3" 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 is unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Cover the pudding with plastic wrap and refrigerate over night.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
- RUM WHIPPED CREAM:.
- 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.
- Now, fold in almonds.
- Serve cold.
- Serve the pudding in wedges with rum whipped cream, delicious!
COCONUT-RUM WHIPPED CREAM
Another version of whipped cream. This came from The Terrific Pacific Cookbook. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" on Jul 29, 1997
Provided by Nana Lee
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a bowl, whip the cream until soft peaks start to form.
- Add the sugar and whip until stiff peaks form.
- Whip in the coconut milk.
- Gently fold in the rum.
- NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Nutrition Facts : Calories 2181.1, Fat 210.8, SaturatedFat 152, Cholesterol 489.1, Sodium 357.9, Carbohydrate 59.6, Fiber 9.8, Sugar 40.3, Protein 19.3
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