From the Inn at Perry Cabin — St. Michaels, Maryland. At the
inn, this classic English dessert comes with clotted cream. A
blend of whipped cream and sour cream is a nice substitute.
6 cups assorted berries
3/4 cup water
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
20 1/4-inch-thick firm white bread slices
3/4 cup chilled whipping cream
1/4 cup sour cream
Combine berries, water, sugar and lemon juice in heavy large
saucepan. Bring to simmer, stirring occasionally. Strain berry
mixture, reserving juices.
Line six 3/4-cup soufflè dishes with plastic, overlapping sides.
Using 2 1/2-inch round cookie cutter, cut out round from
center of 12 bread slices. Trim crusts from 8 bread slices.
Trim crusts from 8 bread slices. Cut each slice into 4 equal
squares. Dip 1 round into fruit juices. Place in bottom of dish.
Dip 5 bread squares, 1 at a time, into juices; place around sides
of dish. Spoon 1/2 cup berries into dish. Dip 1 more bread
round into juices. Place atop berries. Cover. Repeat with bread
rounds and squares, juices and berries. Combine remaining berries and juices in
bowl; cover and chill. Place puddings on baking sheet. Top with another baking
sheet. Place heavy object on sheet. Chill overnight.
Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out
onto plates; remove plastic. Serve with cream and berry mixture.
Makes 6 servings.
Bon Appé***
June 1995
R.S.V.P.
The Inn at Perry Cabin, St. Michaels MD
close to it?
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bake first, ask questions later
