Ingredients and Methods
1 Panetone thinly sliced
300ml raspberry coulis
350ml shiraz red wine
1 vanilla pod scraped
2 sticks of cinnamon
175g castor sugar
3 leaves of gelatine
75g hulled strawberries cut in four
1L dessert stock syrup
250ml moscato wine
Yoghurt or Vanilla Ice cream
1 tablespoon mint sprigs
Take 4x6cm soufflé moulds and brush with raspberry coulis. Now slice the panetone into 2cm thick sheets, cut 8 circles with a 6cm cookie cutter. Place a disc of panetone into the base of each mould snuggly, then brush with raspberry coulis, now refrigerate moulds and panetone till required.
Now bring to the boil the red wine with vanilla, cinnamon and sugar, soak the gelatine and dissolve into the wine, allow to cool. Pass the wine through a strainer then pour over the berries to marinate for an hour. After an hour spoon a generous quantity of the berries into the lined mould and press down firmly. Add some of the wine to just fill the moulds. Then dip the round disc of panetone into the wine for a minute or so until they have absorbed the wine. Place on top of the berries and press down firmly. Place the moulds onto a tray, then another tray on top and press down firmly with a heavy weight and refrigerate overnight. Now prepare your summer fruits.
After 24 hours unmould the pudding and spoon over any left over red wine syrup then brush with raspberry coulis and refrigerate till required.
Now to serve, place a neat spoonful of coulis in the centre of your plate. Arrange a pudding on top, then spoon over enough sauce to cover.
Decorate each pudding with some more berries, serve with yoghurt or vanilla ice-cream and garnish with mint.