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Summer pudding brioche recipe julia

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Summer pudding brioche recipe julia

The right recipe to enjoy throughout the summer time. Made using fresh berries, it’s a delight to function as a dessert on the hot day! This recipe could be either designed for 4 individual portions a treadmill big portion.

Ingredients

  • 4 Brioche Pasquier Pains au lait
  • 120g Raspberries
  • 120g Particularly
  • 120g Blackberries
  • 8tbsp Sugar
  • 10g Butter
  • 60ml Water

Method

  1. Inside a saucepan place the water using the raspberries, particularly and blackberries and prepare for two or three minutes, before the fruit is soft.
  2. Cut the pains au lait in layers. Grease 4 individual cake tin or ramekins and set an initial layer of pains au lait at the end for each.Adding the fruit mix on the top. Add another layer of discomfort au lait then your fruit mix again. Do this again operation before you achieve the top cake tin. Finish having a layer of pains au lait.
  3. Put the cake tins within the fridge not less than 2 hrs, then remove from them out and put them on the plate and serve.

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