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Gingered Brioche Summer Pudding with Sour Cream Mascarpone Recipe

Gingered Brioche Summer Pudding with Sour Cream Mascarpone Recipe

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Gingered Brioche Summer Pudding with Sour Cream Mascarpone

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Ingredients

Count

Nutrition

335

Calories

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Ingredients:

Serving

1 cup sugar
3/4 cup water
5 tsp finely grated peeled fresh gingerroot, or to taste
4 firm-ripe nectarines (about 1 3/4 lb), pitted and cut into 1/2-inch wedges
4 firm-ripe plums (about 1 1/2 lb), pitted and cut into 1/2-inch wedges
3 cups picked over blueberries, rinsed
2 tsp fresh lemon juice
four to eight 1/2-inch-thick slices (about 1/2 lb) from loaf of brioche or challah
accompaniment:sour cream mascarpone

Directions:

In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved. Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes. Remove pan from heat and stir in lemon juice. Transfer fruit mixture to a shallow baking dish to cool as quickly as possible. Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled.
Preheat oven to 400°F.
On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides. Transfer bread to a rack to cool.
In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture. Layer remaining bread slices and unchilled fruit mixture in same manner. Cover surface of pudding with plastic wrap. Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food). (Chill pudding at least 8 hours and up to 1 day.)
Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions. Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.
Serve pudding with sour cream mascarpone.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.29 Kcal (1404 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.51mg	0%
Potassium	725.26mg	15%
Total Carbs	70.71g	24%
Sugars	71.35g	285%
Dietary Fiber	8.67g	35%
Protein	3.68g	7%
Vitamin C	30.9mg	52%
Calcium	27mg	3%

Amount Per 100 g
Calories	60.91 Kcal (255 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.28mg	0%
Potassium	131.76mg	15%
Total Carbs	12.85g	24%
Sugars	12.96g	285%
Dietary Fiber	1.57g	35%
Protein	0.67g	7%
Vitamin C	5.6mg	52%
Calcium	4.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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