Auguste Escoffier

4846 Bombe Gismonda

Preparation info
    • Difficulty

      Easy

Appears in

#27Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line the mould with Pralin ice-cream and fill with Anisette-flavoured bombe mixture containing some Bar-le Due whitecurrants.