Individual Summer Puddings

[Guest guest]

* Exported from MasterCook Mac *

 

Individual Summer Puddings

 

Recipe By : Gale Gand

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 thin slices whole wheat bread -- crusts removed

- (10 to 15)

2 teaspoons powdered gelatin

1/4 cup cold water

1 cup thawed frozen pure (no sugar added) apple

juice concentrate

3 cups raspberries

3 cups red currants

- (substitute blackberries or more of the

other berries)

4 cups strawberries -- hulled

1 cup frozen cranberries

2 cups blueberries

2 cups cold heavy cream -- optional

 

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. 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. Lay 8 of them in the

bottoms of the ramekins. Cut the rest of the bread in strips and line

the walls of the ramekins. Reserve the remaining 8 disks.

 

Sprinkle the gelatin over the cold water and let it soak to sponge

for 5 minutes. In a saucepan, carefully combine the apple juice

concentrate and all the berries. Bring the mixture to a boil and cook

until the strawberries begin to soften, about 1 minute. Immediately

turn off the heat. Add the sponged gelatin to the berries mixture and

stir to combine.

 

Divide evenly by spooning the berries and their juice into the

bread-lined ramekins. Cover with remaining bread disks. Place the

ramekins on a sheet pan and cover them with plastic wrap. 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. The bread should become

completely soaked with berry juice by the next day. These will keep

for 2 days at this point.

 

When ready to serve, whip the cream with an electric mixer at high

speed until it forms soft peaks. Remove the puddings from the

refrigerator and remove the plastic wrap on top. Carefully turn the

pudding out onto dessert plates tugging on the plastic wrap lining if

needed. Serve with whipped cream on top.

 

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Difficulty: Medium

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 218 Calories; 3g Fat (11%

calories from fat); 7g Protein; 46g Carbohydrate; 0mg Cholesterol;

280mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Fruit; 1/2 Fat

 

 

_____