Pudding Seymour
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- brioche mousseline
- cream
- sugar
- kirsch
- peaches
- vanilla syrup
- pears
- redcurrants
- bombe composition
- orgeat
Instructions
- Cut a Brioche mousseline into thin slices and soak them in raw cream, sweetened and flavoured with kirsch.
- Peel and finely slice some peaches and poach them in vanilla syrup.
- Peel and slice some very melting pears in the same way.
- Prepare a pink Bombe mixture flavoured with kirsch and orgeat.
- Arrange in a dome mould in alternate layers: the slices of brioche and the fruit, with red Bar currants added; and the Bombe mixture.
- Close the mould and keep it packed in ice for 2 hours.
- Turn the Pudding out onto a napkin.