ICE CREAM SUMMER PUDDING

Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES

This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare). You could also use a Christmas Panettone (available from Vetro). Filled with gorgeous white chocolate ice cream and served with fresh berries, it is a real showstopper that will easily feed 20 people. Make it ahead of time for an easy dessert at your next big BBQ.

500g frozen mixed berries
¼ cup sugar
2 cups water
1 large loaf Volare Brioche

For the ice cream
2½ cups cream
1½ cups full fat milk
250g white choc
¼ cup sugar
8 egg yolks
1 chip raspberries

Berries to serve
1 chip fresh raspberries
1 chip strawberries
1 chip blueberries
1 tbsp sugar

Place the frozen berries, sugar and water in a small pot and bring to the boil. Simmer gently for 10 minutes then take off the heat and allow to cool. Once cool, strain to separate the juice from the berries.

Line a 20cm dome cake tin with either cling film or strips of baking paper. This is really just to help you ease the pudding out.

Cut the brioche into approx. 14–16 even slices, then remove the crusts. Dip the bread into the berry juice and line the dome with it, saving 4–5 pieces to finish it once filled with ice cream. Spread drained berries all over the bread.

Make the ice cream based on the vanilla ice cream recipe but replace the sugar from the cream mixture with 250g of chopped white chocolate. Once the ice cream has churned, mix in 1 chip of the raspberries then pour into the bread-lined tin.

Working quickly, dip the remaining bread in berry juice and cover the ice cream completely so you have a complete dome. Freeze overnight.

To serve, hull and cut strawberries in half. Mix these with raspberries and blueberries and a tablespoon of sugar. Allow to sit at room temperature for an hour.

Remove the pudding about 10 minutes before you want to serve it. Invert onto your serving dish and decorate with the fresh berries.

About the Author

Vicki Ravlich-Horan

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