Strawberry summer pudding with lime and mint chantilly

Summer pudding serves 6


35g sugar

Juice of half a lemon

300g strawberries

500g packet of frozen berries

1 sheet of gelatine – 2.75g

30ml Grand Marnier or zest and juice of one orange

8 slices of brioche

 

Method

Mix the sugar, lemon juice, strawberries and berries together in a pan and bring to the boil. Soften the gelatine in water and once the fruit is up to the boil remove from the heat and stir in the gelatine and Grand Marnier or zest & juice of the orange.

Line a pudding bowl with cling film.  Cut one of the slices of brioche (preferably with a cookie cutter), into a circular shape to fit the bottom of the pudding bowl.

When the mix is still just a little warm soak the brioche slices in the juice and line the pudding bowl first with circular slice for the bottom and then all around, cutting the brioche to fit if needed. Fill with the fruit mix and seal with the last pieces of brioche on top, cover with cling film.

Place in the fridge for 4 hours to cool and set

 

Lime and mint chantilly cream

200ml cream

30g icing sugar

1 lime zest

½ lime juice

4 leaves mint chopped


Method

Place all the ingredients into a bowl and whisk until a soft peak is formed. It wants to just hold in the whisk and if drops into the mix holds a peak.

 

Strawberry sauce

400g strawberries

75ml water

30g sugar

 

Method

De-stalk the strawberries and cut into 4, place in a pan with the sugar and water, bring to the boil and simmer for 10 minutes.  Place in a food blender and blitz until smooth.

 

To serve:

Turn the chilled pudding out of the bowl onto a plate, and slice.  Top with chantilly cream and strawberry sauce.