Chef's Recipes

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 Curtis Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

By Curtis Stone
  • Serves 6
  • 25 mins preparation plus macerating, chilling

"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."

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    To serve, whisk cream and icing sugar in a bowl to soft peaks, spoon onto puddings, and top with reserved strawberries and flowers.
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  • Author: Curtis Stone