FROZEN BERRY PUD­DING BOMBE

Canadian Living - - Summer Desserts -

In small saucepan over medium-high heat, sim­mer blue­ber­ries with ¼ cup of the sugar un­til blue­ber­ries are bro­ken down and sauce is thick­ened, about 5 min­utes. Strain into bowl and set aside.

In same small saucepan over medi­umhigh heat, sim­mer rasp­ber­ries with re­main­ing sugar un­til rasp­ber­ries are bro­ken down and sauce is thick­ened, about 5 min­utes. Strain into sep­a­rate bowl; set aside.

In large heat­proof bowl set over saucepan of sim­mer­ing wa­ter, whisk to­gether eggs, egg yolks, su­perfine sugar and vanilla; cook, whisk­ing con­stantly un­til mix­ture is translu­cent and thick enough to mound on spoon, 10 to 15 min­utes. Strain through fine-mesh sieve into bowl; let cool.

In sep­a­rate bowl, beat whip­ping cream un­til soft peaks form; fold into egg mix­ture. Di­vide mix­ture equally among 3 bowls.

Fold lemon zest into cream mix­ture in 1 bowl, rasp­berry syrup into second bowl of cream mix­ture and blueberry syrup into the third. Layer mix­tures in a 10-cup bowl, begin­ning with lemon pud­ding, then rasp­berry pud­ding and fi­nally blueberry pud­ding.

Cover and freeze overnight. To un­mould, dip bowl into basin of hot wa­ter to loosen edges, then turn bowl over onto serv­ing plate. Re­freeze pud­ding bombe, un­cov­ered, for at least 30 min­utes to set.

Gar­nish Mean­while, lightly brush blue­ber­ries and mint leaves with egg white, then gen­tly toss in bowl with sugar to coat. Shake off ex­cess sugar and let blue­ber­ries and mint dry on parch­ment pa­per or pa­per towel.

Top pud­ding bombe with sug­ared blue­ber­ries and mint leaves just be­fore serv­ing.

PER EACH OF 10 SERV­INGS

about 422 cal, 5 g pro, 22 g to­tal fat (12 g sat. fat), 55 g carb (1 g di­etary fi­bre, 53 g sugar), 198 mg chol, 52 mg sodium, 106 mg po­tas­sium. % RDI: 5% cal­cium, 5% iron, 27% vit A, 10% vit C, 8% fo­late.

MAKES 8 TO 10 SERV­INGS | HANDS-ON TIME 50 MIN­UTES | TO­TAL TIME 13¼ HOURS

TEST KITCHEN TIP

Make su­perfine sugar by whizzing reg­u­lar gran­u­lated sugar in the pro­ces­sor or blender a few times un­til su­perfine.

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