Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas


Récipe from Delicious Magazine, Aug 2007.

Makes: 4
Start the day before, as they need to chill overnight in the fridge.
250g raspberries,
125g blackcurrants,
125g redcurrants,
100g caster sugar,
6 slices white bread, crusts removed,
2 tablespoons creme de cassis, plus extra to serve.

1. Put the fruit and sugar in a pan over a medium heat. Gently simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the juices have begun to run from the fruit. Don’t overcook the fruit. Remove from the heat and cool slightly.2. Using a 6cm plain cutter, cut out 4 rounds from 2 slices of the bread (keep the trimmings). Dip both sides into the fruit, so the juices soak the bread, then use to line the base of 4 x 150ml individual pudding basins.3. Tear the remaining bread into pieces and stir into the fruit mixture, along with the creme de cassis. Spoon into each mould and cover with clingfilm. Place on a baking tray and weigh each one down. Chill overnight.4. The next day, turn out onto serving plates. Drizzle with extra creme de cassis to serve.If you don’t have any fresh fruit, a bag of frozen summer fruits can be used instead.


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