John De Santis
1 lb diced strawberries
1 lb raspberries
1 lb blueberries
I lb blackberries (if large, cut in half)
3/ 4 cup of sugar
1/2 vanilla pod, split and seeds scraped
1 large loaf of Brioche (crust removed and sliced 1/ 4″ thick
2 tbs raspberry liqueur (Chambord)
Put 1/2 the berries, the sugar, vanilla pod, and liqueur in a sauce pan. Bring to a boil and simmer for about five minutes until fruit is pureed.
Add remaining berries and remove from heat.
Let berries poach in liquid until softened. Strain to separate the fruit from the coulis (reserve coulis), remove the vanilla pod.
Cut brioche slices in 1/2. Soak half of them in coulis then place tightly together in IO by 7 by 2-inch pan. Pour the strained fruit over the brioche and spread evenly. Soak the remaining slices and layer on top. Put the remaining coulis in the refrigerator.
Cover the pudding with plastic wrap place a similar sized dish on top to weigh it down and compress the pudding. Place in refrigerator overnight.
Cut into squares and serve with left over coulis drizzled on top and creme fraiche.
Creme Fraiche
I cup sour cream
I cup heavy cream (not ultra pasteurized )
Whip together, cover with plastic wrap and let stand on counter overnight until thick.
Refrigerate for four hours.
Creme Fraiche
I cup sour cream
I cup heavy cream (not ultra pasteurized )
Whip together, cover with plastic wrap and let stand on counter overnight until thick.
Refrigerate for four hours.