Pudding Seymour

Ingredients

• Brioche mousseline
• Raw cream, sweetened and flavoured with kirsch
• Peaches, peeled and finely sliced
• Vanilla syrup, to poach
• Pears, very melting, peeled and sliced
• Red Bar currants
• Bombe mixture, pink, flavoured with kirsch and orgeat

Instructions

1. Cut a Brioche mousseline into thin slices and soak them in raw cream, sweetened and flavoured with kirsch.
2. Peel and finely slice some peaches and poach them in vanilla syrup.
3. Peel and slice some very melting pears in the same way.
4. Prepare a pink Bombe mixture flavoured with kirsch and orgeat.
5. Arrange in a dome mould in alternate layers: the slices of brioche and the fruit, with red Bar currants added; and the Bombe mixture.
6. Close the mould and keep it packed in ice for 2 hours.
7. Turn the Pudding out onto a napkin.