Medley of summer fruits
Raymond Blanc’s fantastically fruity pudding can be made up to 6 hours in advance
- Ready in 40-50 mins, plus chilling
- Serves 4
- Easy
Nutrition per serving
-
kcal 187
-
fat 0g
-
saturates 0g
-
carbs 24g
-
sugars 13g
-
fibre 2g
-
protein 2g
-
salt 0.06g
Ingredients
- 250ml Sauternes or dessert wine
- 250ml cabernet sauvignon or dry red wine
- 50g caster sugar
- vanilla pod, split, seeds scraped out
- 12 mint leaves, roughly chopped, plus sprigs to serve
- 6 basil leaves, roughly chopped
- 200g fresh raspberries
- ½ Charentais melon, scooped into 12 balls
- 200g fresh ripe strawberries, halved and quartered
- 50g wild strawberries (optional)
- 100ml chilled pink Champagne, to serve
Method
In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.
