Recipes from Les Toques Blanches Ottawa

Summer Berry Pudding (with Splenda)

Executive Chef Nelson Borges, The Westin Ottawa

Yields 18 mini cups (3oz Ramekins)

Pre-heat oven to 350 degrees

Part #1

200 g 35% cream
20 g Splenda
20 g corn starch
2 whole eggs

Part #2

3 large coissands (diced into small cubes)
1 pint berries (your choice)
1 orange zest

Preparation:

• Mix all the ingredients in Part #1 together in a bowl
• Add the ingredients from Part #2 and let stand for about 15 minutes
• Place mixture into 3oz. ramekins
• Place filled ramekins onto a baking sheet and bake at 350 degrees for 10 minutes