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Summer pudding with labneh and orange blossom water

Summer pudding with labneh and orange blossom water

This Summer Pudding with Labneh and Orange Blossom Water is packed to the top with summer berries.

Course Summer pudding with labneh and orange blossom water
Cuisine british, cross kitchen, Fusion Food, UK
Keyword Dessert, easy recipe
Prep Time 15 minutes
Servings 6 persons
Author Labsalliebe

Ingredients

INGREDIENTS SUMMER PUDDING

  • 8 – 10 slices of brioche without crust
  • 600 g strawberries
  • 150 g raspberries
  • 150 g blackberries
  • 3 tbsp powdered sugar
  • 1 tbsp pistachios chopped
  • cling film to cover your pudding form

GARNISH

  • 1 handful of fresh berries
  • 1 tbsp pistachios chopped

INGREDIENTS FOR ORANGE BLOSSOM LABNEH

  • 500 g labneh (recipe to make yourself)
  • 1 tbsp vanilla extract
  • 3 tbsp orange blossom water
  • 50 g powdered sugar

TOPPING FOR LABNEH

  • 3 tbsp pistachios chopped
  • 2 tbsp almnond slivers
  • 2 tbsp raspberries freeze-dried

Instructions

PREPARE THE DAY BEFORE

  1. Please note: Prepare the recipe the day before so the juice from the fruit can soak up into the brioche nicely.

  2. Place the strawberries and blackberries in a large saucepan with the powdered sugar and 3 tablespoons of water and gently heat to a simmer.

  3. Cook gently for about 5-7 minutes, until the fruits begin to release their juices but still retain their shape.

  4. Drain fruit through a sieve, reserving the juice.

  5. Add raspberries to the fruit at this time first, so they keep their shape nicely.

  6. For this recipe you need a pudding bowl*. I used a regular bowl, brushed it thinly with oil, then lined it with plastic wrap so the wrap extends over the edge. This way you can cover the pudding better later on and ist also helps you flip it the next day.

  7. Remove the crust from the brioche and set a slice aside.

  8. Cut a circle out of this slice about the size of the bottom of your bowl.

  9. Dip each of the brioche pieces into the fruit juice quickly and line the bowl all over with it, starting with the circle for the bottom of the bowl. Make sure the edges of the brioche slices overlap slightly so you don’t have any gaps. Press them together a little tightly if you like. Reserve a few slices for the top of the pudding.

  10. Be sure to save 1 – 2 tablespoons of the fruit juice and place them covered in the refrigerator. So that you can drizzle the next day the parts that have not completely soaked up with the juice.

  11. Now add the berries to the lined pudding bowl together with the chopped pistachios.

  12. Cover with the remaining brioche slices, also dipped in juice.

  13. With the overlapping plastic wrap cover the pudding.

  14. Place a plate that fits into the bowl on top of the pudding and load it with some heavy objects, such as filled food cans.

  15. Leave the summer pudding in the refrigerator to chill for at least 8 hours, or even better, overnight.

PREPARATION ORANGE BLOSSOM LABNEH

  1. Stir together all ingredients except the topping.

  2. Chop freeze-dried raspberries and spread evenly over the labneh, along with the other topping ingredients.

SERVE

  1. The next day, you can place a serving plate over the bowl, flip it over.

  2. Carefully remove the plastic wrap.

  3. Use the remaining juice to brush any pale spots on the pudding.

  4. Garnish with fresh fruit and serve with orange blossom labneh.