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.
- 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)
- 55 g (¼ cup) caster sugar
- 1 lemon, rind removed with a zester
- 2 mint leaves
- 250 g strawberries
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.
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.
• Presentation rings are available at most kitchen supply stores.
Photography by Alan Benson