Line a Madeleine ice mould with Finger Biscuits saturated with Chartreuse, alternating with thin slices of fresh pineapple macerated with Kirsch, and peeled and depipped segments of tangerine. Fill the centre of the mould with pomegranate juice bombe mixture flavoured with Kirsch.
Close the mould, freeze for 2 hours and demould on to a serviette on a dish for serving.
Serve accompanied with very cold vanilla-flavoured syrup.
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