Brioche is eaten all year round in the Netherlands. For this summer pudding the brioche is soaked in berry coulis and layered with in-season fruits. Use a mix of your favourite berries at the peak of the summer season as they will be the most afforable during this period.

Makes
4

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.4 (12 votes)
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Ingredients

  • 400 g brioche, cut into 1 cm thick slices
  • 250 g strawberries, sliced
  • 75 g red currants
  • 75 g blueberries
  • 75 g blackberries, halved lengthways
  • 125 g raspberries, halved lengthways
  • extra berries to serve
  • icing sugar to serve
  • 45 cm round x 6 cm high presentation rings (see Note)

Blackcurrant coulis

  • 55 g (¼ cup) caster sugar
  • 1 lemon, rind removed with a zester
  • 2 mint leaves
  • 250 g strawberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 3 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Combine sugar, lemon zest, mint and 60 ml (¼ cup) water in a small saucepan. Stir over low heat until sugar dissolves then bring to the boil and cook for 2 minutes. Remove from heat and allow to cool. Push lemon zest and mint through a fine sieve and return to syrup. Place syrup and strawberries in a blender and blend until smooth. Tip into a shallow bowl.

Lightly grease the presentation rings. Using a presentation ring, cut the brioche into 12 rounds. Dip each brioche slice in coulis then place inside greased presentation ring. Cover with a mix of fruit. Repeat this two more times, finishing with a brioche layer on top. Press down firmly in between the layers so that the coulis rises to the top. Refrigerate for at least 3 hours to firm up.

To serve, gently slide off presentation rings and garnish with remaining fruit. Dust with icing sugar and drizzle with remaining coulis.

 

Note
• Presentation rings are available at most kitchen supply stores.

 

Photography by Alan Benson