4614 Pouding d’Aremberg

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Kirsch-flavoured Bavarois mixture and add to it an equal amount of a purée of ripe raw pears.

Decorate the bottom of a Madeleine mould with quarters of pears, half of them poached in ordinary syrup, the others in pink syrup and also some small shapes of crystallized fruits. Line the sides of the mould with Punch Biscuits saturated with Kirsch.

Fill the mould with the Bavarois and pear mixture and allow to set.