Summer Pudding with Biscuit and Berries
Baking and Desserts • British
Description
For decoration: fresh raspberries, blackberries, physalis, black currant sorbet, caramel decorations. Serving: serve the pudding cold, accompanied by raspberries, blackberries, blueberries, and physalis. Garnish with a scoop of vanilla ice cream. John Smith: “A homemade pudding that can be made from whatever is available in the garden. Any seasonal fruits can be used in the filling if desired. However, in a professional kitchen, I recommend using red and black currant in the form of frozen puree — it’s convenient to work with and gives the filling a richer color.” Recipe by John Smith, pastry chef at a Marriott hotel in Moscow.
Ingredients
- Sponge biscuit 5 oz
- Frozen black currant puree 5 oz
- Frozen black currant puree 5 oz
- Raspberry leaves 5 oz
- Serviceberries 5 oz
- Fresh Berries 5 oz
- Sugar 5 oz
- Gelatin 2 pieces
Step-by-Step Guide
Step 1
Thoroughly mix all the berries.
Step 2
Add the gelatin dissolved in water.
Step 3
Fill the biscuit mold with the berry mixture, pressing down slightly to pack it tighter.
Step 4
Refrigerate for at least 2 hours, preferably overnight.
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