RUM WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER PUDDING WITH RUM WHIPPED CREAM
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER PUDDING WITH WHIPPED CREAM
Categories Milk/Cream Berry Dairy Dessert Freeze/Chill Kid-Friendly Summer Chill Party Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine berries, water, sugar and lemon juice in heavy large saucepan. Bring to simmer, stirring occasionally. Strain berry mixture, reserving juices.
- Line six 3/4-cup soufflé dishes with plastic, overlapping sides. Using 2 1/2-inch round cookie cutter, cut out round from center of 12 bread slices. Trim crusts from 8 bread slices. Trim crusts from 8 bread slices. Cut each slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides of dish. Spoon 1/2 cup berries into dish. Dip 1 more bread round into juices. Place atop berries. Cover. Repeat with bread rounds and squares, juices and berries. Combine remaining berries and juices in bowl; cover and chill. Place puddings on baking sheet. Top with another baking sheet. Place heavy object on sheet. Chill overnight.
- Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out onto plates; remove plastic. Serve with cream and berry mixture.
SUMMER PUDDING WITH RUM WHIPPED CREAM
This is another recipe from Barefoot Contessa and they are old recipes and I am afraid of losing them. She cooks with such ease and "je ne sait pas quois!" Everything seems effortless! If you don't make this in the summer(up North and West) the price would be too, too steep -- as it is the berries are pricey. Let it stay in the refrigerator overnight.
Provided by Manami
Categories Dessert
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
- Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
- Off the heat, stir in the remaining raspberries and the frambroise.
- Slice the bread in 1/2" thick slices and remove the crusts.
- In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
- Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Cover the pudding with plastic wrap and refrigerate over night.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
- RUM WHIPPED CREAM:.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
- When it starts to thicken, add the sugar, vanilla and rum.
- Continue to whip until it forms stiff peaks.
- Now, fold in almonds.
- Serve cold.
- Serve the pudding in wedges with rum whipped cream, delicious!
RUM PUDDING
My mother-in-law made this and it's sooo good. This is alchoholic, so it's not reccomended for children. It does need to chill several hours (overnight is best) and is the cooking time. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak gelatin in cold water until soft.
- Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.
- Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.
- Add gelatine mixture to this; blend well, then cool.
- When cream is cool, add rum and whipped cream.
- Pour into a mold and chill for several hours.
- Serve with raspberry sauce or whipped cream.
- Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
Nutrition Facts : Calories 561, Fat 31.6, SaturatedFat 18.3, Cholesterol 334.6, Sodium 95.6, Carbohydrate 45.5, Sugar 37.6, Protein 9.8
BANANA PUDDING PARFAIT
Edna Perry of Rice, Texas blends cream cheese, sweetened condensed milk and whipped topping into instant pudding then layers this creamy concoction with vanilla wafers and sliced bananas. Served in a pretty glass bowl, the results make for a fancy yet fuss-free dessert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 379 calories, Fat 16g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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