Curtis Stone's strawberry, elderflower and brioche summer puddings


"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

You'll need

1.2 kg (about 5 punnets) strawberries, hulled and thinly sliced 190 gm caster sugar 80 ml (1⅓ cup) elderflower liqueur (such as St-Germain) or cordial 60 ml (¼ cup) lemon juice 12 slices brioche 250 ml (1 cup) thickened cream 40 gm pure icing sugar Edible flowers, such as pansies or violas, to serve

Method

  • 01
  • Toss strawberries with caster sugar, elderflower liqueur and lemon juice in a large bowl to coat. Set aside, tossing occasionally, until strawberries release their juices (25-30 minutes). Reserve 1½ cups strawberries to serve, cover and refrigerate until required.
  • 02
  • Spoon ¼ cup remaining strawberry mixture into each of six 350ml serving glasses. Cut a round from each brioche slice with a cutter to fit glasses, place a round in each glass and spoon 1 tbsp strawberry juices over each. Top with another layer of strawberries and a round of brioche, then finish with a layer of strawberries, pouring any remaining juices over. Cover and refrigerate puddings for about an hour or until chilled. Halfway through chilling, gently press puddings to help brioche absorb juices.
  • 03
  • To serve, whisk cream and icing sugar in a bowl to soft peaks, spoon onto puddings, and top with reserved strawberries and flowers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2017

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