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Angel Food Summer Pudding Recipe
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To make Angel Food Summer Pudding for 8 you will need
Ingredients
| 1 | | Prepared angel food cake |
| | FILLING | | | | 2 | cups | Fresh strawberries; hulled & quartered | | 2 | cups | Fresh blueberries | | 2 | cups | Fresh raspberries | | 2 | cups | Fresh blackberries | | 1/4 | cups | Sugar | | 1/4 | cups | Orange-flavored liqueur or orange juice | | 2 | teaspoons | Grated lemon peel |
| | TOPPING AND GARNISH | | | | 1 | cup | Heavy cream | | 4 | teaspoons | Cofectioners' sugar | | | Whole fresh berries | | | Sprigs of mint |
Instructions
1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft
and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with
small pieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles, covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top
of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip;
pipe small mounds of cream mixture on top of pudding. Garnish with fresh
berries and sprigs of fresh mint. NOTES
: Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.
Enjoy your Angel Food Summer Pudding
How much is in a cup?
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Sun 18 May 2008
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