Advertisement
Recipe: Angel Food Summer Pudding
Similar Categories: Angel, Food, Summer, Pudding
Serving Size : 8
1 angel food cake -- prepared
FILLING
2 cups fresh strawberries -- hulled & quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups blackberries
1/4 cup sugar
1/4 cup triple Sec
2 teaspoons grated lemon rind
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons confectioner's sugar
strawberries
1 sprigs mint
1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and
su
gar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with
small p
ieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles,
covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat
in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
sm
all mounds of cream mixture on top of pudding. Garnish with fresh berries
and
sprigs of fresh mint.
1 angel food cake -- prepared
FILLING
2 cups fresh strawberries -- hulled & quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups blackberries
1/4 cup sugar
1/4 cup triple Sec
2 teaspoons grated lemon rind
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons confectioner's sugar
strawberries
1 sprigs mint
1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and
su
gar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with
small p
ieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles,
covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat
in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
sm
all mounds of cream mixture on top of pudding. Garnish with fresh berries
and
sprigs of fresh mint.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Angel, Food, Summer, Pudding
| Alyce Mantia's Almond Bread Pudding | Apple And Rye Bread Pudding |
