This dessert signifies summer to me more than any other.
You can use a mixture of mixed berries, and red currants are a nice addition.
Eight 6-ounce ramekins, each 3 inches wide and 3 inches deep
Put the strawberries and sugar in a saucepot and cook over medium low heat for approximately 10 minutes, until the strawberries begin to give up some of their juice.
Add the blackberries and raspberries and continue cooking until the berries have broken apart, about 10 minutes more. Cool the berry mixture and add the lemon juice, framboise, and salt to taste.
Cut the brioche into 3-inch circles.
Cover the puddings with wax paper or plastic wrap. Place them on a baking sheet and cover with another pan or large pot and a
Unmold the puddings by running a paring knife along the inside edge of each ramekin and inverting them.
Serve with chantilly cream.
© 1993 Emily Luchetti. All rights reserved.