Summer Berry Pudding

Serves 8

  • 4 Tbsp. agar flakes
  • 3 cups blueberry or pomegranate nectar
  • Pinch of salt
  • 1 tsp. pure vanilla extract
  • 1/2 lb. strawberries, quartered (set a few thinly-sliced aside for garnish)
  • 1/2 lb. blueberries (set some aside for garnish)
  • 1/2 lb. blackberries (set some aside for garnish)
  • 1 tart apple, peeled, cored and diced
  1. Soak the agar flakes in a saucepan with the nectar for 10 minutes. Bring to a boil over low heat and simmer 5–7 minutes.
  2. Add salt and vanilla and simmer an additional 3 minutes.
  3. Put most of the strawberries, blueberries, blackberries and all of the apple into a large bowl.
  4. Pour the hot juice over the fruit. When cooled to room temperature, put into the refrigerator until set, about 1 hour.
  5. Place dessert into a blender and blend until creamy.
  6. Garnish with remaining blueberries, strawberries and blackberries.