Recipe By Jaxters
Ref: 925
Heading: Puddings
Cuisine: British & Irish
Food Type: Meat
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
600 ml
Hot Water
200 g
Fresh Blackberries
150 g
Fresh Raspberries
150 g
Fresh Strawberries or cherries
120 g
Caster sugar
120 ml
Port ruby
3 tbsp
Gelatine powder
2 tbsp
Lemon juice
Layers
275 g
Madeira cake cut into 1.5cm slices
500 g
Custard made
500 g
Mascarpone cheese
200 g
Fresh Raspberries blitzed
200 g
Fresh Blackberries blitzed
60 tbsp
Port ruby
20 g
Icing sugar
Topping
600 ml
Double cream
100 g
Fresh Raspberries
100 g
Fresh Strawberries
100 g
Fresh Redcurrants
sprinkle
Chocolate shavings
sprinkle
Icing sugar
Method
Step 1
Base - In a bowl mix sugar with the gelatine powder, pour in hot water & mix until all dissolved, blitz the blackberries in a food blender or hand/stick blender, then add to the jelly water, then add lemon juice & port, stir together.
Step 2
In a glass (if you have one) serving bowl add raspberries & strawberries & pour in jelly water in & allow to cool, cover with cling film & place in the fridge to set at least 5 hours.
Step 3
For the layers - In a bowl whisk custard & mascarpone together, in a food processor or use a hand/stick blender blitz the icing sugar, raspberries, blackberries & port to form a sauce.
Step 4
When base has set put half of the custard cheese mix on the base, spread out evenly with a silicon spatula, then add blitzed berry sauce & spread out evenly, then add a layer of Madeira cake slices over the top, then the rest of the custard mix over the cake.
Step 5
The topping - Whip the cream using a food mixer or electric hand mixer to soft peaks, then dollop over the top, sprinkle over fruit & chocolate shaving then dust with icing sugar.
Suggestion & Tips
You can mix & match different fruit types like Blueberries or Cherries etc & alcohol like Kirsch. Gelatine is a meat product, for vegetarians use Agar Agar powder.