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 crusts trimmed
- 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.
- Serve with whipped cream and reserved juice.
Serves 4 to 6.
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