Our love party is today! (Yes, I’ve prescheduled this blog post to keep your hunger at bay). Tonight, Bobby and I will be feasting on Shanti’s unbelievable gift: our wedding cake! Our gorgeous friend was determined to provide the cake-tasting experience before our summer slipped away. Outfitted with baking pans and cardamom pods, Shanti arrived in Ithaca in early July for a glorious weekend of eating and cake-baking. She left my mind reeling with new kitchen skills, my freezer laden with frozen slices, and my refrigerator bulging with lemon curd, cardamom-lemon syrup and raspberries. Like any good Brit would do with spoiling berries and curd, I made a summer pudding. In a jar. What’s not to love? (Greek yogurt takes place of the traditional whipped cream, making this a slightly healthier treat).
The decadence that started it all…
Summer Berry Pudding
- Lemon Curd:
- Lemon juice – 1/2 cup plus 2 tablespoons freshly squeezed lemon juice
- Organic cane sugar – 3/4 cup
- Egg yolk – 1 large egg yolks
- Egg – 3 large eggs
- Sea salt – Pinch of sea salt
- Unsalted butter – 4 tablespoons unsalted butter, cubed
- Lemon and Cardamom syrup:
- Water – 1/2 cup
- Organic cane sugar – 1/2 cup
- Cardamom – 14 teaspoon ground cardamom
- Berry pudding:
- Blue berries – 2 cups
- Raspberries – 1 cup
- Lemon and Cardamom syrup – 1/3 cup lemon and cardamom syrup
- Mint and Basil – 1 tablespoon, chopped
- Ginger – 1/2 teaspoon, grated
- Yogurt – 1 cup greek yogurt
- Lemon curd – 3/4 cup lemon curd
- Sourdough or White country bread – 8-10 slices sourdough or white country bread
- Lemon zest – 1 teaspoon lemon zest for garnish
- Lemon Curd (Thank you Shanti!):
- Use a double boiler, or fill a large post with 1 inch of water and place a medium pot or bowl inside so that it does not touch the water.
- Put the lemon juice, eggs and yolk, sugar and salt in the top pot or bowl. Stir until it becomes thick or jelly-like. If you have a thermometer, heat the lemon curd to 180 degrees, and then allow it to cool to 140 degrees.
- Once cooled, blend with the butter, 1 tablespoon at a time, in a food processor or blender. It is finished when the mixture holds its shape.
- Transfer the curd to a container and store in the refrigerator (it will keep for up to a week, and is also delicious spread on bread or added to morning granola!).
- Lemon and cardamom syrup:
- Put the water in small saucepan over medium heat. Bring to a simmer.
- Add the sugar and stir until it dissolves.
- Add the cardamom and stir. Remove from heat and store in a glass jar in the refrigerator (use extra for mixing into cocktails – try 1 tablespoon St. Germain, 1 oz. Grey Goose, 1 tablespoon lemon and cardamom syrup, and a splash of sparkling water over ice).
- Berry pudding:
- Put the berries, lemon and cardamom syrup, fresh herbs and grated ginger in a small pot. Bring to a simmer stir until the berries just start to melt down, and take off the heat. Transfer to a bowl and chill to room temperature in the refrigerator.
- Mix the lemon curd with the greek yogurt.
- In a large, wide-mouthed jar, or a serving bowl or dish, begin to layer the pudding in the following order: a layer of thinly sliced (1/2 inch-thick) country bread, a 1/2 inch-thick layer of lemon curd and yogurt, and a layer of berries.
- Top with a garnish of fresh herbs and lemon zest.
- Let the pudding rest in the refrigerator for at least 2 hours before serving. The softer the bread, the better! Enjoy!