Summer Berry Puddings

Description Summer Berry Puddings
Serves 8

Ingredients:

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
3 half-pints fresh blueberries
2 teaspoons fresh lemon juice
2 teaspoons raspberry brandy
16 slices homemade-style egg bread, crusts removed
½ teaspoon Ground cinnamon
Fresh mint Rum

Whipped Cream
1 cup (1/2 pint) cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Combine the strawberries, sugar, lemon juice and 1/2 cup of water in a non reactive heavy bottom 3 quarts saucepan and simmer uncovered over medium-low heat for 15 minutes, stirring occasionally. Strain strawberry mixture and reserve the juices. Add the raspberries and blueberries to the strawberry juices and the brandy. Line eight 5-ounce ramekins with plastic wrap, so it hangs over the sides. Using a 2 ½- inch round cookie cutter, cut out 16 rounds from bread slices and cut eight bread slices into 4 equal squares. To build a summer pudding, dip 1 round slice into fruit juices and place in bottom of ramekin. Dip 4 bread squares, one at a time, into juices and place around sides of ramekin. Spoon about ½ cup of mix berries into ramekin. Dip 1 more bread round into juices, place on top of the berries and wrap with the plastic wrap hanging over the sides of the ramekin. Repeat assembling the puddings with remaining bread rounds and squares, juices and berries, assembling. Place the puddings on a baking sheet. Top with another baking sheet. Place a weight on top like a heavy can and refrigerate overnight. Combine any remaining berries and juices in a bowl; cover and chill and serve with summer pudding. Just before serving, run a knife around the outside of the puddings and unmold them upside down onto eight serving plates. Serve puddings with a sprinkle of cinnamon, fresh berries, whipped cream and mint. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.