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Summer Pudding


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Ingredients

(makes 6-8 serves)
For the Cinnamon Brioche
  • 15g fresh yeast
  • 70ml warm milk
  • 5g salt
  • 500g flour
  • 10g cinnamon powder
  • 6 eggs
  • 350g softened butter
  • 30g sugar
          Berry Coulis
  • 150g blueberries
  • 150g black currants
  • 200g blackberries
  • 200g raspberries
  • 1 punnet strawberries chopped in half
  • Caster sugar to taste
          Raspberry Foam
  • 250ml raspberry puree (strained)
  • 160ml pomegranite juice
  • 30g sugar
  • 8g gelatine powder
  • 50ml water

Method
For the Cinnamon Brioche
Add the yeast and milk and whisk lightly. Add flour, cinnamon, salt, sugar and eggs and knead in a KitchenAid mixer until smooth. Add softened butter to the dough a little at a time, until the dough is smooth shiny and elastic (about 10 mins). Cover and leave to rise in a warm place (about 1hr). Knock back, cover again and refrigerate several hours. Mould into loaf tins and Bake at 170°C for 15-20mins.
For the Berry Coulis
Lightly cook together.Strain and reserve the juice to soak the brioche, and the berries to layer between the brioche layers.    
For the Raspberry Foam
Soak the gelatine in water. Dissolve and add to the pommegranite juice then add the raspberry puree. Pour up to halfway into a cream cannister. In one turn, charge with gas. Cool for 2 hours before use. When you need to refill. Make sure that you expel everything from the cannister and release before unscrewing.          
To Assemble
Cut the brioche into rounds to fit the food rings. Dip the brioche in berry juice quickly and squeeze out excess liquid. Place in bottom of mould. Spoon a few berries on top and repeat with brioche and berries. (3 layers) when cold pour a little jelly on top.(use raspberry or strawberry jelly) Garnish with fresh berries, raspberry foam, vanilla icecream or mascapone, and a meringue cigar. *alternatively, substitute pannetone instead of the brioche