Decorating with Sauces: Bombe Bresilienne

Components

• Bombe Bresilienne
• Whipped cream
• Caramelized Pineapple

Procedure

1. Cut a wedge of bombe and place it on its side on a plate so the thick part of the wedge is against the rim of the plate and the point of the wedge lies across the center of the plate.
2. Using a pastry bag with a small star tube, pipe a row of whipped cream rosettes along the thin edge of the bombe.
3. In the remaining space on the plate