Ina Garten Summer Dessert Recipes

Summer Pudding with Rum Whipped Cream Recipe

WebDec 16, 2014 · Directions. Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low …

Rating: 5/5(51)
1. Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
2. Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
3. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
4. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.

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Ina Garten Fresh Fruit Tart That Will Impress Rainbow …

WebJul 23, 2014 · Preheat oven to 375 degrees. Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle. …

1. To make crust combine flour, sugar and salt in food processor or bowl. Cut butter into 1/4 inch pieces and add into food processor or bowl. If using a food processor pulse about 10 times until butter forms small bits, if using a pastry cutter and bowl then cut dough until small bits form. Add ice water and continue processing/cutting until the dough comes together. Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 30-45 minutes.
2. Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.

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