Sunday, February 10, 2013

Summer Pudding

Last week I had dinner at a girlfriends house.  Gorgeous.  We have this little rotation going on in which one of us hosts, one brings dessert, the others wine.  It's pretty much perfection.

So last week was my night on dessert and I decided to make this little gem.  I kinda couldn't believe it was as easy as it was, but the flavour combinations just worked and it was a nice little finisher to a wonderful meal.

The original recipe called for low fat ricotta, but the taste just wasn't there so I opted for  smaller servings with the good stuff.  I also added some passionfruit on top to provide a little acidity, which I think it needs.

It's best served as cold as possible, so refrigerate for as long as you can.  And don't do without the almond bread - it needs the crunch.

This is really so easy and had all us girls scraping the bottom of the serving glass (but never the barrel).


(Super Easy) Summer Pudding

Recipe Adapted from one Sourced at (low fat mango fool)
Serves 6
300g Premium Ricotta
1 cup Vanilla Custard
3 Large Ripe Mangoes peeled and roughly chopped
3 Passionfruits to serve
Almond bread or similar for texture
Process the Ricotta until it's nice and creamy (in a food processor or with a stick blender).
Add the Custard and pulse until just combined.
Set aside.  Clean and dry your appliance and process the Mango (I prefer to leave this a little chunky)
Reserve roughly 1/3 of the Mango and fold the remaining gently through the Ricotta mixture - do this bit by bit until you are happy with the balance.
Half-fill small serving glasses with the Mixture then top with remaining Mango and chill for as long as possible.  Spoon over 1/2 a passionfruit and serve with almond bread on the side.

Do you have a favourite super easy dessert?

Listen to Sly and The Family Stone Hot Fun In The Summertime

Image Licensed Under Creative Commons