Curtis Stone's strawberry, elderflower and brioche summer puddings

AT A GLANCE

  • Serves 6 people

"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."

  • 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
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.

Topics:

ELDERFLOWER, STRAWBERRIES

Recipe:

CURTIS STONE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2017

Jan 2017

View Full Site