"Ma, quando niente sussiste d'un passato antico, dopo la morte degli esseri, dopo la distruzione delle cose, più tenui ma più vividi, più immateriali, più persistenti, più fedeli, l'odore e il sapore, lungo tempo ancora perdurano, come anime, a ricordare, ad attendere, a sperare, sopra la rovina di tutto il resto, portando sulla loro stilla quasi impalpabile, senza vacillare, l'immenso edificio del ricordo."
(M. Proust)

8 giugno 2011

summer pudding for paper chef

 So let's try. Paper chef challenge is back, the ingredients are not too difficult to mix and I decided to give myself a chance and participate.
It should be summer, my red currants can not believe that there are 16 degrees, it's raining all time and they can not see the sun. They are ripe poor things, a summer pudding, with mixed berries should be their end.

The randomly selected ingredients this time are:

bread- berries- chocolate - lime

This is an easy dessert , almost no cooking needed, nice and easy and colorful and sweet as the season should be.

For 6 individual moulds:
6-8 slices of firm white bread
600 gr mixed berries (strawberries, blackberries, black and red currants,  raspberries) fresh or frozen
2 tablespoons  cane sugar
200 gr white chocolate
2-3 tablespoon  milk
lime peel, grated
--
Put the fruit, sorted and washed, in a saucepan, together with sugar and a couple of tablespoons of water. Cook over low heat for no more than five minutes. The fruit should be shiny and still firm, and there should be a lot of juice in the pan.
Cut the crust off the bread, set two pieces aside and then cut the rest into stripes (3 each slice) lengthwise.
Cover with the reserved pieces the bottom of the moulds, then line the inside with the fingers of bread, pushing them together so that no fruit can escape. Fill the moulds with the fruit and juice mixture, then cover with the remaining bread fingers.
Cover  with aluminium foil, then put them on a tray, bottom down, with an eavy weight on top and leave them overnight in the fridge.
The day after melt the chocolate with little milk and season with lime peel. Pour over the unmolded puddings as it is still warm and enjoy.

Thanks to Francesco for his friendly proofreading!

I lettori italiani mi scuseranno se, per una volta, pubblico una robetta in inglese.
(PoveraPazza)

4 commenti:

Reb ha detto...

exchius mi...nojo, volevom..volevam savuàr...per andare dove dobbiamo andare, per dove dobbiamo andare? :))))
You're simply great, and all this 'violetiness' makes me feel calm, and sunny inside!

Hysteria Lane ha detto...

Oh là, adesso che ho scaricato Opera mi fa commentare!! vojo vulevez savoir if le pain è crud? E' crud, è crud!!

Junglefrog ha detto...

I love the vibrant colors in the dessert. It might be simple but it sure looks stunning

Hysteria Lane ha detto...

It might not be simple: it is simple!