Equipment
Ingredients
Fruit Base
- 900 g peaches, pitted and sliced 2.5cm thick
- 140 g sugar
- 3 g ginger, finely grated
- 680 g blackberries
Cream Mixture
- 480 ml heavy cream
- 35 g confectioners' sugar
- 240 g labneh
Base
- 570 g brioche, crusts removed, sliced 2.5cm thick
- 1 g salt
Nutrition (per serving)
Method
Combine sliced peaches, 70g of sugar, and grated ginger in a medium pot. Cook over medium heat for 8 to 10 minutes until juices release but fruit remains firm. Transfer to a bowl and cool completely.
In the same pot, cook blackberries with the remaining 70g of sugar over medium heat for 8 to 10 minutes until juices release. Transfer to a separate bowl and cool completely.
Whip heavy cream and confectioners' sugar in a mixer until medium peaks form. Gently whisk in the labneh until the mixture is uniform.
Line a 9-inch springform pan with plastic wrap, ensuring enough overhang to cover the top later.
Place a layer of brioche slices at the bottom of the pan, trimming pieces to ensure no gaps remain.
Pour one-third of the blackberry juice and half of the blackberries over the bread. Add one-third of the peach juice and half of the peaches.
Spread one-third of the cream mixture over the fruit. Add a second layer of bread slices. Repeat with another third of the fruit juices, the remaining fruit, and another third of the cream mixture.
Top with a final layer of bread. Pour the remaining fruit juices over the bread to saturate it. Fold the plastic wrap over, top with a plate and a heavy weight, and refrigerate at 4°C/40°F for at least 4 hours.
Unmold the pudding by removing the springform sides and plastic wrap. If using a standard pan, invert it onto a serving plate using the plastic overhang to assist.
Spread the reserved cream mixture over the top. Lightly crush a few extra berries with sugar and swirl them into the cream before slicing.
Chef's Notes
- Ensure your brioche is at least a day old; slightly stale bread absorbs the juices better without becoming mushy.
- Don't overcook the fruit; you want it tender and juicy, but still holding its shape for textural contrast.
- For the labneh-whipped cream, ensure the labneh is well-drained and at room temperature to prevent curdling and achieve a smooth consistency.
- Chilling is crucial. The longer it sets, the more the flavors meld and the pudding holds its shape when unmolded.
- Taste and adjust the sugar in the fruit bases based on the ripeness of your peaches and the tartness of your blackberries.
Storage
Refrigerator: 3 days — Keep tightly wrapped in the pan or on a plate.
