Fig and Blackberry Pudding with Yuzu Citrus Olive Oil Whipped Cream

From Chef Christian Reynoso

Formerly with Zuni Café, San Francisco, CA

Fig and blackberry pudding


Serves 8

  • 1 basket of fresh figs, heaping full (about 10 small to medium size)
  • 12 oz blackberries
  • 7 Tbsp sugar, plus more if desired
  • ½ tsp salt
  • 12 oz angel food cake (or brioche)
  • 3 cups heavy whipping cream
  • 4 Tbsp Agrumato-Method Yuzu Citrus Olive Oil, plus more for drizzling

      This is a light, airy, whipped cream-based pudding (aka trifle) that shows how when you add olive oil, specifically Corto’s Agrumato-Method Yuzu Citrus Olive Oil to the whipped cream, that it turns the cream into an even richer, fruitier fluff - like pudding. Layers of fresh figs, juicy blackberries and store-bought, toasted angel food cake make this feel special, but approachable. Any angel food cake will work here, but if your store doesn’t have it, try brioche.


      Preheat the oven to 350°F. Slice the figs in halves or quarters, blackberries in half and add both to a medium bowl with 3 Tbsp sugar, ¼ tsp salt and gently toss to coat the fruit and melt the sugar. Set aside.

      Tear the angel food cake into 1½-inch pieces and lay them on a sheet pan. Drizzle the angel cake pieces lightly with Agrumato-Method Yuzu Citrus Olive Oil, toss gently, and bake on the middle rack of the oven, tossing every 5-7 minutes until golden brown, about 20-25 minutes. Once done, let cool completely.

      Meanwhile, make the whipped cream. In a large bowl, using a large whisk or an electric mixer, whisk the cream, the remaining 4 tablespoons sugar and the remaining ¼ teaspoon salt until soft peaks form (a peak of cream should flop over onto itself). Don’t overbeat. Then, slowly fold in the 4 tablespoons of Agrumato-Method Yuzu Citrus Olive Oil with a spatula until it is incorporated.

      Assemble the pudding: In a large bowl or other serving vessel (preferably clear), arrange ⅓ of the toasted angel food cake pieces at the bottom, top with ⅓ of the blackberries and figs, then spread with ⅓ of the whipped cream. Repeat these layers twice more ending with whipped cream on top, but save a few loose berries, figs and any small cake crumbles for the topping.

      Cover and refrigerate until the toasted angel food cake has softened slightly, about 1 hour. When you’re ready to serve, remove the pudding from the fridge. Top with the reserved berries, figs, and cake crumbles, then drizzle more Agrumato-Method Yuzu Citrus Olive Oil over the top and around the sides so it seeps down through the layers of fruit, cream and cake.