Ingredients
1 cup of sugar
2 cups of water
850 grams of fruits (strawberries, raspberries, grapes, raisins)
14 slices of bread with the crust off
Fruit Sauce Recipe
155 grams of mixed fruit (raspberries, grapes, and raisins)
2-3 tablespoons of glazed sugar
1 tablespoons of lemon juice
2 tablespoons water
Preparation of dessert
- Put the water and sugar to boil in a small pot, stir it until it dissolves. When it boils lower the flame, add the fruit and cook for 4-5 minutes or until it takes a compote form. Withdraw from the fire, and strain the fruit, let the juice cool off.
- With a cookie cutting machine cut 8 bread circles; with 4 of the circles pad the base of 4 small molds (1/2 cup of capacity). Cut the remaining bread slices into strips and pad the side of the molds. Serve some of cooked fruit and pour some of the juice, enough to moisten the bread well, and then cover each mold with the remaining bread circles. If there’s any juice left set some aside. Cover the molds with aluminum, paper, add a heavy object on top and leave it in the refrigerator all night.
- Sauce: Blend the fruit, glazed sugar, lemon juice and water until you get good mixture. Strain it and throw out any seeds, then place it in the refrigerator until you serve it.
- Unmold the puddings on serving plates, and bathe them in the sauce to be immediately served.
4 servings
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