4906 Pouding Glacé Marie-Rose

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a Charlotte mould with rolled Gaufrette wafers placing them very closely together. Using a piping bag and small tube fill each wafer with some firm strawberry ice.

Fill the centre of the mould with vanilla bombe mixture flavoured with Pralin.

Seal the mould hermetically and freeze for 2 hours. When required for serving, demould on to a serviette on a dish and decorate the top with pink Crème Chantilly and ordinary Crème Chantilly.

Serve accompanied with a very cold chocolate sauce.