6 sl Of crustless white bread
3/4 c Sugar
1 c Of water
6 c Each blueberries and
-raspberries
Whipped cream
Cut each slice of white bread into thirds. In a nonstick saucepan bring the
sugar and water to a boil. Add the blueberries and simmer for 2 minutes
until they pop; add raspberries and simmer for a minute or until wilted.
Strain them over a bowl. Reserve the fruit and return the strained juices
to a skillet. Over high heat reduce the juices until 1 cup remains and cool
until room temperature. Blend the syrup with the fruits.
Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and
syrup in the middle. Trim the bread on the sides of the bread so they are
the same level as the fruits. Cover the fruit with more bread, cover the
bread with a plate and place weight on the plate; refrigerate overnight.
Unmold (if possible) and serve with whipped cream
Yield: 6 servings
Yields
1 Servings