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A traditional English dessert made from a lightly-sweetened compote of summer fruits - these generally include red, black or white currants (or some of each), raspberries and strawberries with perhaps cherries, plums, pears and apples added to increase the bulk (blackberries can be used later in the year).
This mixture is pressed down into a bowl, which has previously been lined with very thin white bread - the whole is then covered with more thin white bread, that has been cut to fit exactly; and compressed again. If making, make a day ahead, and chill overnight; then serve with cream and some reserved fruit compote and juices. See our Recipe Section