Food Network: Summer Pudding

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Summer Pudding
Recipe courtesy Gale Gand, from

Ingredients
10 to 15 thin slices thin white bread, crusts
removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

Instructions
The day before you plan to serve the pudding, 2 quart
mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices,
trimming to fit so that the pieces fit together neatly. Save enough bread to cover
the top of the pudding.

In a saucepan, combine the apple juice concentrate and all the berries. Bring the
mixture to a boil and cook until the strawberries begin to soften, about 1 minute.
Turn off the heat immediately.

Stirring, dissolve the gelatin in the water, then add the mixture to the berries
and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread
slices, cover the bowl with plastic wrap, and slightly weight it down. Chill

overnight.

When ready to serve, whip the cream with an electric mixer at high speed until it
forms soft peaks.

Remove the pudding from the refrigerator and remove the plastic wrap. Carefully
turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve
in slices with whipped cream on top.