A wonderful mixture of summer fruits encased in slices of white bread which soak up all the deep red, flavoursome juices.
vegetable oil or butter, for greasing
6 - 8 thin slices white bread, crusts removed
175 g (6 oz) 3/4 cup caster (superfine) sugar
300 ml (1/2 pint) 1 1/4 cups water
225 g (8 oz) 2 cups strawberries
500 g (1 lb 2 oz) 2 1/2 cups raspberries
175 g (6 oz) 1 1/4 cups black and/or redcurrants
175 g (6 oz) 3/4 cup blackberries or loganberries
mint sprigs, to decorate
pouring cream, to serve
6 - 8 thin slices white bread, crusts removed
175 g (6 oz) 3/4 cup caster (superfine) sugar
300 ml (1/2 pint) 1 1/4 cups water
225 g (8 oz) 2 cups strawberries
500 g (1 lb 2 oz) 2 1/2 cups raspberries
175 g (6 oz) 1 1/4 cups black and/or redcurrants
175 g (6 oz) 3/4 cup blackberries or loganberries
mint sprigs, to decorate
pouring cream, to serve
method
1. Grease six 150 ml (1/4 pint) 2/3 cup moulds (molds) with butter or oil.
2. Line the moulds (molds) with the bread, cutting it so it fits snugly.
3. Place the sugar in a saucepan with the water and heat gently, stirring frequently until dissolved, then bring to the boil and boil for 2 minutes.
4. Reserve 6 large strawberries for decoration. Add half the raspberries and the rest of the fruits to the syrup, cutting the strawberries in half if large, and simmer gently for a few minutes, until
beginning to soften but still retaining their shape.
5. Spoon the fruits and some of the liquid into moulds (molds). Cover with more slices of bread. Spoon a little juice around the sides of the moulds (molds) so the bread is well soaked. Cover with a saucer and a heavy weight, leave to cool, then chill thoroughly, preferably overnight.
6. Process the remaining raspberries in a food processor or blender, or press through a non-metallic strainer. Add enough of the liquid from the fruits to give a coating consistency.
7. Turn on to serving plates and spoon the raspberry sauce over. Decorate with the mint sprigs and reserved strawberries and serve with cream.
2. Line the moulds (molds) with the bread, cutting it so it fits snugly.
3. Place the sugar in a saucepan with the water and heat gently, stirring frequently until dissolved, then bring to the boil and boil for 2 minutes.
4. Reserve 6 large strawberries for decoration. Add half the raspberries and the rest of the fruits to the syrup, cutting the strawberries in half if large, and simmer gently for a few minutes, until
beginning to soften but still retaining their shape.
5. Spoon the fruits and some of the liquid into moulds (molds). Cover with more slices of bread. Spoon a little juice around the sides of the moulds (molds) so the bread is well soaked. Cover with a saucer and a heavy weight, leave to cool, then chill thoroughly, preferably overnight.
6. Process the remaining raspberries in a food processor or blender, or press through a non-metallic strainer. Add enough of the liquid from the fruits to give a coating consistency.
7. Turn on to serving plates and spoon the raspberry sauce over. Decorate with the mint sprigs and reserved strawberries and serve with cream.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
