FROZEN BERRY PUDDING BOMBE

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.