4895 Bombe Trocadéro

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line the mould with orange ice containing some finely diced crystallized orange peel; fill with alternate layers of Crème Chantilly and round slices of almond-flavouredGenoise; these should be cut into graduated sizes, saturated with Curaçao-flavoured syrup and sprinkled with some diced crystallized orange peel.