SUMMER PUDDING WITH WHIPPED CREAM
Categories Milk/Cream Berry Dairy Dessert Freeze/Chill Kid-Friendly Summer Chill Party Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine berries, water, sugar and lemon juice in heavy large saucepan. Bring to simmer, stirring occasionally. Strain berry mixture, reserving juices.
- Line six 3/4-cup soufflé dishes with plastic, overlapping sides. Using 2 1/2-inch round cookie cutter, cut out round from center of 12 bread slices. Trim crusts from 8 bread slices. Trim crusts from 8 bread slices. Cut each slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides of dish. Spoon 1/2 cup berries into dish. Dip 1 more bread round into juices. Place atop berries. Cover. Repeat with bread rounds and squares, juices and berries. Combine remaining berries and juices in bowl; cover and chill. Place puddings on baking sheet. Top with another baking sheet. Place heavy object on sheet. Chill overnight.
- Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out onto plates; remove plastic. Serve with cream and berry mixture.
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