Summer Berry Pudding with Moscato Whipped Cream

Summer Berry Pudding with Moscato Whipped Cream
Photo by France Ruffenach


  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 4 pints strawberries (about 2 pounds)
  • 1 Tbs. granulated sugar
  • 1 lb. fine-crumbed sliced white bread (about 20 slices, ¼ inch thick; Pepperidge Farm is fine), crusts removed
  • Juice of 1 orange (about ½ cup)
  • 1 Tbs. fresh lemon juice
  • + 3 more ingredients
    • 2 to 3 pints assorted berries (blackberries, raspberries, and blueberries); more for garnish
    • 2 Tbs. Grand Marnier, Framboise, or other liqueur
    • 2 Tbs. cold Moscato D’Asti (or any other sparkling dessert wine)

Coat the inside of an 8- or 9-inch-diameter bowl with oil or nonstick cooking spray. Line the bowl with plastic wrap, smoothing out the wrinkles as much as possible and leaving a little bit of wrap hanging over the edge of the bowl. Rinse, hull, and quarter the strawberries; toss with the 3/4 cu...

View full recipe at Fine Cooking


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