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Receta Summer Pudding With Whipped Cream
by Global Cookbook

Summer Pudding With Whipped Cream
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Ingredientes

  • 6 c. assorted berries
  • 3/4 c. water
  • 3/4 c. sugar
  • 1 1/2 Tbsp. fresh lemon juice
  • 20 slc hard white bread, 1/4" thick
  • 3/4 c. chilled whipping cream
  • 1/4 c. lowfat sour cream

Direcciones

  1. Combine berries, water, sugar and lemon juice in heavy large saucepan. Bring to simmer, stirring occasionally. Strain berry mix, reserving juices.
  2. Line six 3/4-c. souffle dishes with plastic, overlapping sides. Using 2 1/2-inch round cookie cutter, cut out round from center of 12 bread slices. Trim crusts from 8 bread slices. Cut each slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides of dish. Spoon 1/2 c. berries into dish. Dip 1 more bread round into juices. Place atop berries. Cover. Repeat with bread rounds and squares, juices and berries.
  3. Combine remaining berries and juices in bowl; cover and chill. Place puddings on baking sheet. Top with another baking sheet. Place heavy object on sheet. Refrigerateovernight.
  4. Beat whipping cream and lowfat sour cream to soft peaks. Unwrap puddings. Turn out onto plates; remove plastic. Serve with cream and berry mix.
  5. This recipe yields 6 servings.
  6. Comments: At the inn, this classic English dessert comes with clotted cream. A blend of whipped cream and lowfat sour cream is a nice substitute.