Summer Pudding with Berries and White Chocolate Cream

A classic chilled berry dessert using white chocolate bread, served with a rich mascarpone and white chocolate cream.

Vegetarian Dessert Summer No-Bake Berries

Estimated Nutrition

Calories

1062.7

kcal / serving

4250.8 kcal total

Carbs

82.9g

per serving

331.5 g total

Fat

75.6g

per serving

302.2 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

100

White Chocolate

For the cream

Icing Sugar

1 dessertspoon plus extra for decoration

Dairy

Butter

A knob of butter for greasing

250

Double Cream

Lightly whipped

250

Mascarpone

Fruits

450

Raspberries

Fresh

350

Mixed Berries

Fresh

GrainsCereals

slices

White Chocolate And Raspberry Bread

Crusts removed; can substitute with other sweet bread

Liquids

Framboise

Raspberry liqueur, approximately a small sherry glass

Method

Cook fruit, sugar, and liqueur in a saucepan for 8 minutes until liquid reduces.

Lightly grease a 1 litre pudding basin with butter.

Line the basin with bread slices, ensuring no gaps remain.

Pour in most of the fruit and cover the top with a bread lid.

Press down firmly with a weighted lid and refrigerate overnight.

Melt white chocolate over a pan of simmering water and let it cool slightly.

Stir cream, mascarpone, and icing sugar into the melted chocolate.

Turn the pudding out, drizzle with reserved fruit, and serve with the cream.