Traditional English Summer Pudding | Cruise Scoop

Ingredients

• ¼ loaf brioche, crust removed
• ⅓ C (75 ml) water
• ½ tsp (1½ g) pectin
• 2½ T (30 g) sugar
• ½ C (60 g) strawberries, diced
• ½ C (60 g) raspberries
• ½ C (60 g) blueberries
• ½ C (60 g) blackberries
• ½ C (80 g) figs, diced
• 1 sheet gelatin
• ¼ sheet phyllo dough
• 1 T (15 g) unsalted butter, melted
• 1 T (20 g) strawberry jam
• 2 strawberries, diced
• 2 T (25 g) blueberries
• ½ C (50 g) whipped cream
• 1 fig, cut in 5 wedges
• 2 T (30 ml) raspberry sauce
• 2 T (15 g) dried cranberries
• 1 T (10 g) pistachios, coarsely chopped
• 2 T (15 g) confectioners’ sugar
• 5 sprigs fresh mint