Alma Lach

Vacherin Pompadour

Timbale of Almond Cookies

Preparation info
    • Difficulty

      Complex

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This recipe is further proof of the logical system of French cuisine. To know the basic recipes is to be able to create fancy foods.

Ingredients

  • Caramel Syrup
  • Mock Pistachio Nuts
  • Tuiles aux Amandes No. 2
  • Crème au Beurre or Crème Chantilly
  • Glace à la Vanille
  • Strawberries

Method

  1. Put ingredients for Caramel Syrup on to cook. This will be used like glue to hold the dessert together, so it must be ready when it is needed. If it is done before the Vacherin is ready for “gluing,” simply set it into cold water to stop its cooking, then set back on the warm turned-off burner. If it hardens, reheat to melt it an