Summer pudding with Valpolicella and Mascarpone Cream

Summer Pudding with Valpolicella and Mascarpone Cream

METHOD AND INSTRUCTIONS

FOR 8 PORTIONS 

100 grams each – red currants, – black currants, black berries, and raspberry

50 grams each strawberries and green apple 

150 grams – sugar, 1 whole lemon juice, 3 vanilla pods cut lengthwise 

250 ml valpolicella red wine 

Mix berries, green apple,sugar and marinate for 6 hours. Place berries in a fry pan, add vanilla pod, valpolicella and lemon juice and stir. 

Simmer for around 30 seconds

Combine slices of white bread with berry mixture and arrange in a ring mold.Place in the fridge for three to four hours and demold.Garnish with mascarpone cream, chocolate bar and julienne of mint leaves as illustrated.

MASCARPONE CREAM 

8 portions 

Mascarpone cheese – 320 grams 

Cream – 176 grams 

Sugar powder – 22 grams 

Grand marnier – 22 grams 

Soften mascarpone with cream and drizzle gently sugar powder.