Traditional English Summer Pudding (Viking Ocean)

¼ loaf brioche, crust removed

⅓ C (75 ml) water

½ tsp (1½ g) pectin

2½ T (30 g) sugar

½ C (60 g) strawberries, diced

½ C (60 g) raspberries

½ C (60 g) blueberries

½ C (60 g) blackberries

½ C (80 g) figs, diced

1 sheet gelatin

¼ sheet phyllo dough

1 T (15 g) unsalted butter, melted

1 T (20 g) strawberry jam

2 strawberries, diced

2 T (25 g) blueberries

½ C (50 g) whipped cream

1 fig, cut in 5 wedges

2 T (30 ml) raspberry sauce

2 T (15 g) dried cranberries

1 T (10 g) pistachios, coarsely chopped

2 T (15 g) confectioners’ sugar

5 sprigs fresh mint

Summer Pudding: Slice brioche and cut with a 3-inch circle cutter; place inside 3-inch ramekins. Combine water, pectin and sugar, add strawberries, raspberries, blueberries, blackberries and figs; heat gently just until juice releases from berries. Remove from heat, strain over bowl. Dissolve gelatin in liquid, combine berry and gelatin mixture, spoon into ramekins and chill 1 hour. Reserve leftover berry mixture for compote.

Phyllo Crisp: Preheat oven to 350°F (170°C). Brush phyllo with butter, bake 12-15 minutes. Break into pieces.

Berry Compote: Combine reserved berry mixture, strawberry jam, strawberries and blueberries.

Remove pudding from ramekins, place on plates. Add whipped cream rosettes, fig wedges, raspberry sauce, cranberries, pistachios and compote. Dust with confectioners’ sugar; garnish with mint.