Summer pudding with lime Recipe | 4Food

Date Published:: 04/09/2007

Gordon Ramsay and his brigade of amateur chefs served summer pudding with lime crème fraîche to diners at the F Word restaurant

Serves 4-6

Ingredients

Pudding

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: How to make summer pudding with lime crème fraîche

1. First, make the blackcurrant coulis. 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 or blender, then rub through a fine sieve. Leave to cool completely, then chill in the refrigerator for at least two hours or overnight

2. In a bowl, mix the crème fraîche with the lime zest and a little icing sugar to taste. Cover the bowl with cling film and chill until ready to use

3. Cut off all the crusts from the brioche loaf then cut the loaf into eight long thin slices. (You can chill the loaf overnight to make it easier to slice). Using a 5-6cm deep round cutter, cut out 12-18 rounds from the brioche

4. Hull and slice the strawberries crossways into rounds. Halve the blackberries and blueberries (this will enable them to lie flat between the brioche layers). Taste the fruit and dust with a little icing sugar if they are too tart

5. Lay a small square of baking parchment on a board and place the pastry cutter on top. Quickly dip a brioche round into the blackcurrant coulis to coat all over, then place in the base of the cutter. Arrange a layer of strawberry slices in the cutter, then cover with another coulis-dipped brioche round. Make a layer of blueberries and blackberries on top, followed by a final piece of dipped brioche. Press down lightly to set the shape of the pudding stacks

6. Using a palette knife, slide the stack onto a serving plate, discarding the paper. Remove the cutter and use to make the other stacks. Top each stack with a quenelle of the crème fraîche and a final drizzle of blackcurrant coulis. Garnish the plates with a few raspberries and serve