Page 56 - The Hunt - Spring/Summer 2023

Recipes continued from page 16
• Assemble four small Mason jars or
ramekins.
• Place frozen berries with sugar and liqueur in a sauce pan over medium heat. Heat gently until berries begin to release juices and warm through.
• Stir to ensure sugar has dissolved.
• Remove from the heat and pour berries into a sieve, collecting all juice. Set berries aside.
• Place cooked berries in a bowl with the fresh fruit and mix.
• With a round biscuit cutter cut out eight 21⁄2-inch circles from slices of brioche.
• Dip each circle in berry juices and immediately place in the bottom of Mason jars or ramekins.
• Cut 1⁄2-inch strips from remaining brioche slices.
• Dip strips in berry juices and line the sides of the jar/ramekin, placing them so they slightly overlap.
• Take bowl of berries and divide between four jars/ramekins.
• Take remaining 4 circles, dip in berry juice and place on top as lids.
• Cover with plastic wrap and chill for 30 minutes or overnight.
• If using a jar, remove lid and add a dollop of cream.
• If using a ramekin, run a knife along the inside of it and tip the puddings
carefully onto a plate. Drizzle any leftover juices and berries on top with a dollop whipped cream and garnish with a
sprig of mint. SL
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