Summer Berry Pudding (serves 4)
Chef Lee Parsons is part of an exciting new generation of European chefs that are crossing the Atlantic in search of challenging new environments and ingredients indigenous to the West Coast. This recipe has been selected by our Chef to share with all foodies and hope you will enjoy making it and sharing it with familly and friends.
1/2 Loaf of unsliced white bread left for two days in fridge (stale bread works best !)
1 Cup Raspberry / Blackberry puree
1/2 Cup Red Wine
1/4 Cup Sugar
2 Tablespoons Lemon Juice
2 teaspoons Mint leaves
2 teaspoons Basil leaves
1pc Gelatin Sheets
1 Cup Fresh Strawberries
1 Cup Blueberries
1/2 Cup Blackberries
1 Cup Raspberries
Mescarpone or Devonshire Cream
Image: individual portions
• Line an 8-inch bowl with clear plastic wrap and place in the refrigerator, you will need approximately
3-inch overlap of film.
• Place wine and sugar in saucepan and bring to a boil. Add the fruit coulis, lemon juice, gelatin sheet and fresh herbs and infuse for 15 minutes.
• Pass the puree onto the prepared berries and warm gently.
• Allow berries to cool in the liquid.
• Strain the berries in a colander, reserving the liquid.
• Using a sharp knife, slice the breadas thin as possible and dip into the reserved liquid and line the prepared bowl, overlapping the slices to ensure there are no gaps between slices.
• Once the bowl is lined with the bread, fill the bowl with the berries and fold over the bread back to the centre of the bowl.
• Cover with plastic wrap, gently press and place in the refrigerator for at least 4 hours.
• Turn onto a plate and serve with Whipped Mescarpone or Devonshire cream.
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