4908 Pointing Glacé Seymour

Method

Cut a mousseline Brioche into thin slices and place them to soak in cream which has been sweetened with sugar and flavoured with Kirsch.

Peel some peaches, slice them very thinly and poach in vanilla-flavoured syrup. Peel and thinly slice some very ripe pears.

Prepare a pink Bombe mixture flavoured with Kirsch and Orgeat.

In a dome-shaped mould arrange alternate layers of the slices of Brioche, the slices of peaches and pears, adding some Bar-le-Duc redcurrants, and the Bombe mixture.

Seal the mould hermetically, freeze for 2 hours then demould the pudding on to a serviette on a dish.

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