Monday, July 12, 2010

National Blueberry Month

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Blueberry Summer Pudding
Serves 4

4 cups fresh blueberries, 4 reserved for garnish
1/2 cup granulated sugar
1/4 cup fresh lemon juice
8 1/2-inch slices of slightly stale brioche, crusts removed
1 cup heavy cream
1/8 cup confectioner’s sugar

1. Place sugar, lemon juice and blueberries into a medium sauce pan. Cook over medium-low heat until blueberries burst and release their juices, about 5-7 minutes. Remove from heat and mash with a potato masher or wooden spoon. Strain juice into a large bowl.

2. Cut brioche into rounds large enough to completely cover the bottoms and tops of ramekins. Cut remaining brioche into thick strips to cover the sides of the ramekins.

3. Dip each piece of brioche into the strained juice, making sure to completely soak it. Reserve four rounds for the tops. Press soaked pieces into the ramekins to form a crust, making sure to cover completely.

4. Fill each crust with fruit, and press rounds into top firmly. Pour remaining juice on top and refrigerate for 24 hours.

5. Whip cream and confectioner’s sugar together with an electric mixer. To serve, put a dessert plate on top of each ramekin and carefully flip over. Top with a dollop of whipped cream and a blueberry.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.