Bombe Aïda

Lemon Sherbet and Kirsch Soufflé Glacé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Line a square mold with 1 inch of Glace au Citron or sherbet. Freeze according to Comtesse-Marie recipe. Fill center with