Use any combination of berries you have on hand, such as raspberries and red
1 1/2 pounds combined blueberries and strawberries
Grated peel of 1 lemon
1/4 cup plus 2 tablespoons granulated sugar
5 or more slices white bread, with
Whipped cream flavored with vanilla extract
Remove stems and pick over berries, cutting the strawberries in half. Combine
fruit with the lemon peel and sugar in a small nonreactive saucepan. Cover and simmer
for 10 minutes. Watch so that the mixture does not boil over.
Cut each slice of bread into 3 strips and line the bottom and sides of a 4-cup
soufflé dish, patching with pieces of bread if necessary.
Strain the fruit pulp, reserving the juice. Pour several tablespoons of the juice
over the bottom slices of bread and let it set for a few minutes.
Fill the soufflé dish almost to the top with fruit pulp, then pour in enough
juice to moisten. Cover top with a layer of bread and dampen this with a little
juice, too. Put a small plate, which just fits inside the dish on top and wrap the
entire thing in plastic wrap. Set on a plate in the refrigerator with a weight on
top. Leave for 24 hours.
To serve, run a knife around the edges and invert the dish onto a serving platter,
being careful not to spill the accumulated juice. If juice has not stained all the
bread through, you may do so with the reserved juice.