Enjoy this refreshing sweet treat all summer long.
Step aside, ubiquitous vanilla ice cream – there’s a more sophisticated player on deck this summer.
Layered, luscious and bowl-licking good, this delectable chilled confection is just right for hot days when you want a little wow in your culinary repertoire.
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup granulated sugar, divided
- 4 eggs
- 3 egg yolks
- 1 cup superfine sugar
- 1 tsp pure vanilla extract
- 2 cups 35% whipping cream
- 1 tsp freshly grated lemon zest
- 1/2 cup fresh blueberries
- 10 fresh mint leaves
- 1 pasteurized egg white
- 1/2 cup superfine sugar
1 Simmer the blueberries and raspberries separately, in two small saucepans, with 1/4 cup sugar each until the berries have broken down and the mixtures have reduced to a thick syrup. Strain each berry mixture into a separate bowl and set aside to cool.
2 Place the eggs, egg yolks, sugar and vanilla in a large heatproof bowl set over a medium-sized saucepan filled with 2" of simmering water. Beat constantly with a handheld electric mixer on high speed for 4 minutes; remove from the heat and beat a further 3 minutes, until the mixture has formed a thick and pale pudding-like consistency.
3 In a separate bowl, beat the whipping cream until soft peaks form; fold into the pudding mixture. Divide the mixture equally (about 3 cups each) among three bowls.
4 Fold the lemon zest into the first portion, the raspberry syrup into the second portion and the blueberry syrup into the third. Layer the mixtures in a 10-cup bowl, beginning with the lemon pudding, then the raspberry pudding and finally the blueberry pudding.
5 Cover and freeze overnight. To unmould the pudding bombe, dip the bowl into a basin of hot water to loosen the edges, then turn the bowl over onto a serving plate. Refreeze the pudding bombe, uncovered, for at least half an hour to set.
6 While the pudding bombe is setting, make the garnish. Lightly brush the blueberries and mint leaves with the egg white, then gently toss in a bowl with the sugar to coat. Shake off any excess sugar and let the berries and mint dry on parchment paper or paper towel.
7 Garnish the pudding bombe with the sugared blueberries and mint leaves just before serving.
Serves: 8 to 10