Summer pudding with lime crème fraîche

Serves
Calories: kcal/serving

Stock Syrup (100ml): Stir 50g caster sugar and 50ml water together in a saucepan, simmer until the sugar has dissolved. Chill until needed.

Gordon Ramsay's Sunday Lunch and Other Recipes, from 'The F Word'

Ingredients

100ml crème fraîche
zest of 1 lime
1-2 tbsp icing sugar, plus optional extra for dusting
1 loaf of brioche
200g ripe strawberries
100g ripe blackberries or redcurrants
100g ripe blueberries
50g caster sugar
100g raspberries

Blackcurrant coulis

250g ripe blackcurrants
100ml stock syrup
sprig of mint


 

Method

  1. Place the blackcurrants into a pan with the stock syrup and mint and simmer for a few minutes until the fruit has softened and starts to bleed. Remove the mint, whiz the mixture in a food processor, then rub through a fine sieve. Chill in the refrigerator for at least two hours or overnight.

  2. Mix the crème fraîche with the lime zest and a little icing sugar to taste. Cover and chill.

  3. Cut the brioche loaf into eight long thin slices. Using a 5-6cm deep round cutter, cut out 12-18 rounds from the brioche.

  4. Hull and slice the strawberries into rounds. Halve the blackberries and blueberries.

  5. Place the pastry cutter on top of baking parchment. Dip a brioche round into the coulis, then place in the base of the cutter. Arrange layers of fruit and brioche. Press down lightly.

  6. Top each stack with a quenelle of the crème fraîche.

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