A perfect dessert for a dinner parties, serve with any remaining juices and fruit to decorate as you wish, along with a spoonful or a jug of cream
SERVES 4
25g · 4½ oz strawberries hulled
75g · 3oz golden caster sugar
125g · 4½ oz raspberries
125g · 4½ oz blackberries
125g · 4½ oz redcurrants
6 slices of stale white bread
TO SERVE
Red berry coulis optional
200ml · 7fl oz single cream
♥ You will need 4 mini pudding basins or ramekins about 175ml-200ml (6fl oz-7fl oz) capacity and 4 filled jam jars or similar to use as weights.
♥ Slice the hulled strawberries in half, then place in a large wide-based pan with the caster sugar, 2 tbsp water and all the remaining fruit, leaving two strawberries and 4 small sprigs of redcurrants to the side for serving.
♥ Simmer on a low heat for 3-4 minutes or until the fruits begin to release some of their juices but making sure they remain intact. Remove from the heat and set aside.
♥ Using cookie cutters, stamp out 4 bread circles 5.5cm · 2¼ in across and 4 bread circles 7cm · 2¾ in across (or select the cookie-cutter size to fit your mini basins).
♥ Place the 4 smaller circles at the base of each mini basin, then spoon an equal amount of fruit into each one, reserving any fruit left over with some juices.
♥ Place the larger bread circles on top. Carefully press down with your hands and spoon in enough of the reserved berry juice to colour the bread.
♥ Cover with clingfilm, and place a jam jar on top of each one. Refrigerate for at least three hours, or preferably overnight.
♥ When ready to serve, remove the jam jar weights and clingfilm, then run a palette knife carefully around the edge.
♥ Place a serving plate on top of each, and invert to release. Serve with any remaining juices and fruit to decorate as you wish, an optional swirl of berry coulis, and a jug of cream.