Strawberry summer pudding with lime and mint chantilly
Summer pudding serves 6
Juice of half a lemon
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
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
30g icing sugar
1 lime zest
½ lime juice
4 leaves mint chopped
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.
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.
Turn the chilled pudding out of the bowl onto a plate, and slice. Top with chantilly cream and strawberry sauce.