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Summer Pudding With Rum Whipped Cream Recipe

Summer Pudding With Rum Whipped Cream
Servings: 8

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Summer Pudding With Rum Whipped Cream. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Summer Pudding With Rum Whipped Cream in your home. Then, follow these steps below to serve Summer Pudding With Rum Whipped Cream for your family or friends.

Ingredients

  • 1 1/2 fresh strawberries

  • 3 sugar

  • 2 fresh raspberries

  • 2 fresh blueberries

  • 1 framboise eau-de-vie

  • 1/2 heavy cream

  • 3 sugar

  • 1/2 pure vanilla extract

  • 1 dark rum

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Summer Pudding With Rum Whipped Cream in your home by yourself.

Directions: How to Make Summer Pudding With Rum Whipped Cream

  1. Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.

  2. Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.

  3. Cook for one minute.

  4. Off the heat, stir in the remaining raspberries and the framboise.

  5. Slice the bread in 1/2-inch-thick slices and remove the crusts.

  6. 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.

  7. Continue adding bread, cutting it to fit the mold, and berries.

  8. Finish with bread and cooked berries, using all of the fruit and syrup.

  9. Place a sheet of plastic wrap loosely over the pudding.

  10. Find a plate approximately the same diameter as the inside of the mold and place it on top.

  11. Weight the mold with a heavy can and refrigerate.

  12. Remove the weight after 6 to 8 hours., Cover the pudding with plastic wrap and refrigerate overnight.

  13. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.

  14. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.

  15. When it starts to thicken, add the sugar, vanilla, and rum.

  16. Continue to whip until it forms stiff peaks.

  17. Serve pudding in wedges with cold rum whipped cream.

So that brings us to the end of this special Summer Pudding With Rum Whipped Cream recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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