4622 Pouding Rizzio

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is prepared in the same way as Pouding Diplomate but garnishing the interior filling with crushed soft macaroons saturated with Rosolio liqueur and Kirsch, and with fresh fruit poached in syrup.

Serve accompanied with Apricot Sauce flavoured with almond milk and Kirsch.