INGREDIENTS

INSTRUCTIONS

Line a 1-quart charlotte mold with plastic wrap and trim 1 whole bread
slice to fit the bottom of it. Arrange the halved slices, overlapping them
slightly, around the sides of the mold and press the bread round into the
bottom.
In a saucepan combine 4 cups of the raspberries, the sugar, and the
framboise, bring the mixture to a simmer over moderate heat, stirring, and
simmer it, stirring, for 3 minutes, or until the raspberries are crushed
and the sugar is dissolved. Remove the pan from the heat and let the
raspberry mixture cool.
Spoon one third of the raspberry mixture into the mold and top it with 1
slice of the remaining bread, trimming the bread if necessary. Spoon the
remaining raspberry mixture into the mold and top it with enough of the
remaining 3 slices of bread, cut into pieces, to cover the top completely.
Cover the mold with a round wax paper cut to fit the inside of the mold,
top the wax paper with 1 round of stiff cardboard cut to fit the inside of
the mold, and weight the pudding evenly with a 2-pound weight. Chill the
pudding overnight.
Just before serving, remove the weight, the cardboard, and the wax paper,
run a thin knife around the edge of the mold to loosen the pudding, and
invert a large round serving plate over the mold. Invert the raspberry
pudding onto the plate, remove the plastic wrap, and garnish the pudding
with the whipped cream and the additional raspberries.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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