Monday, September 19, 2011
A dessert that looks better than it tastes.
If you love white bread with jam, maybe you'd like this. But I'm the type that must have white bread with BUTTER and jam. So, this is kinda off for me. I also served this with plain yogurt, which might have been unsuitable. Whipped cream might have been better. As whipped cream will give it that dairy taste like what butter will give me.
I made this because I have a bunch of frozen berries, left over from here and there.
I will attempt this again if I happen to buy tooo much berries so that I can make myself love this beautiful dessert.
Here's the recipe if you are a bread and jam lover.
Recipe source: Baker's Dozen
6 slices of not so fresh sandwich bread (40-50% taller than your container, I used homemade Sandwich bread, therefore are denser and only used 5, if store bought bread, you will need at least 6)
1 cup mixed berries (I used strawberries, raspberries, blueberries and blackberries)
½ cup water (you can use slightly more)
2 Tbsp sugar
1 Tbsp lemon juice (use less if fruits are tart)
1 Tbsp Kirsch or Grand marnier
1. Cut strawberries into small cubes. Put all the berries into a saucepan. Put sugar in, stir and let it sit for half an hour to an hour. The berries will soften and juices start to ooze.
2. Put in water (gently!!) and on low heat, bring to a boil. Let the fruits cook until the colours ooze into the water until it looks really deeply coloured.
3. Turn off the heat, put in lemon juice and liquor of choice.
4. Trim crust off sandwich bread. Put a big piece of plastic wrap over plastic container, making sure you have excess to cover the top later.
5. Place one piece of bread into container and spoon 4 Tbsp of the cooked berries over.
6. Top with another piece of bread, press the bread and spoon over more cooked berries.
7. Repeat step 6 until all the bread and berries are used up
8. Fold down the plastic wrap to cover the bread slices.
9. Cover with the lid.
10. Chill overnight before cutting and serving.