From Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line, a great recipe for the upcoming holiday weekend here in the states.
I don’t know about you, but whenever I think about summer desserts, fresh berries and cream always come to mind. If you’re searching for that perfect treat to bring to your July 4th celebration, I have the perfect one for you. Our summer pudding with berry compote is light and refreshing and has just enough sweetness to be the talk of the party!
Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours
Ingredients
- 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
- 11⁄4 cups fresh strawberries (cut into quarters)
- 11⁄4 cups fresh black berries
- 1⁄2 cup fresh blueberries 2 cups fresh raspberries
- 11⁄2 cups granulated sugar
- 4 oz. clotted cream
For the Summer Pudding
- Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
- Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
- Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
- Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
- Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.
Assembly
- Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
Co-Owner / Webmaster / Business Relations / PT Writer
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.
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