Categories: pudding- custard- mousse- flan
Ingredients
- 1 angel food cake cut I 1/2-inch thick slices
- 2 cups fresh blueberries
- 1/3 cup sugar
- 2 cups fresh raspberries
- 2 cups fresh strawberries, cut in 1/2-inch pieces
- fresh berries for garnish, optional
Directions
- Line a 1-quart bowl, preferably round-bottomed, with plastic wrap, letting it extend over the edges. Fit cake slices into bottom of bowl. Line sides of bowl with cake slices, trimming slices to fit the bowl, if necessary. Cake edges should touch so there are no spaces. Set aside.
- In medium saucepan, combine blueberries and sugar with 3 tablespoons water. Cook, covered, over medium heat just to dissolve the sugar and soften the blueberries, about 5 minutes. Uncover and bring to a simmer, stirring. Add raspberries and bring just to a simmer again without stirring, about 2 minutes. Remove from heat and add strawberries. Drain berries, reserving the juice. You will have about 3/4 cups of juice. Pour 2 Tablespoons juice into a small bowl, cover and refrigerate. This will be used when the pudding is unmolded.
- Pour 1/4 cup juice into cake-lined bowl. Spoon half of berry mixture into bowl. Cover with a layer of cake slices. Pour 1/4 cup juice over and spoon in remaining berries. Pour remaining juice over. Place cake slices over top. Cover with plastic wrap, then with a plate or saucer the fits just inside the bowl. put bowl on large plate to catch any drips and put a weight on top of plate. (An unopened medium-size can works well.) Refrigerate overnight.
- To serve, invert pudding onto serving dish that has a rim or low sides to catch any juices. Pull on ends of the plastic wrap to Release pudding/ Brush reserved 2 tablespoons juice over any spots where juice has not soaked into cake. Scatter fresh berries over top, if desired. Cut cold pudding into wedges. (Note that although the pudding can be served one day after unmolding, additional fruit juice will drain from it onto the serving plate.)
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Note: Slices of angel food cake make an especially light “container” for a blueberry, raspberry, strawberry filling. Any combination of berries can be used as long as you end up with 6 cups of berries. The golden edges of the cake add an interesting pattern of thin lines to the outside of the pudding, but if you want to omit the pattern of lines. trim the edges.