Fischer's summer pudding

11 September 2006
Fischer's summer pudding


(Serves 12)

For the raspberry tuiles 200g raspberry purée
400g caster sugar
1 orange zest
180g plain flour, sifted
200g melted butter
For the strawberry mousse
80g egg yolk
125g caster sugar
3 gelatine leaves, soaked in water
500g whipped cream
300g strawberry purée
For the raspberry chiboust
200g raspberry purée
1 lemon zest
150g double cream
100g caster sugar
25g cornflour
6 egg yolks
3 leaves gelatine
For the Italian meringue
200g caster sugar
50ml water
180g egg whites
To assemble
Summer berries
Red fruit coulis

To make the tuiles, mix all ingredients and rest for two hours. Spread the mix out to make a 15cm x 4cm rectangle. Cook until light brown and mould around a rolling pin.

For the mousse, whisk yolks until pale. Cook sugar to 121°C and pour on to yolks. Whisk until cold. Fold in cream. Warm the purée and dissolve gelatine and fold into rest of mix.

Whisk caster sugar, cornflour and egg yolks together. Cover with boiled raspberry purée mix and cook out on stove.

Add gelatine to the warm mix.

The raspberry chiboust is made simply by mixing the raspberry purÄe, lemon zest and double cream together in a pan and bringing it to the boil.

Make a meringue mix, fold in raspberry chiboust mixture and spread out on a tray 2cm thick and freeze.

To assemble, take a mixture of summer berries and add a little red fruit coulis. Layer the berries, mousse and chiboust in the tuile and top with a quenelle of créme fraîche.

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