Pudding à la Bohémienne (Pancake Pudding with Candied Fruit)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- quite small pancakes
- candied fruit
- raisins
- apple and pear marmalade
- butter
- crème moulée (renversée) composition
- Sabayon
Instructions
- Prepare quite small pancakes.
- Bind the salpicon of candied fruit and the raisins swelled in warm water with the thick apple and pear marmalade, and garnish the pancakes with it.
- Close the pancakes into balls or rectangles and range them in a buttered border mould.
- Finish filling the mould with the crème moulée composition, a little strengthened in whole eggs.
- Poach in a bain-marie.
- Let it cool in the mould and turn out at the moment of serving.
- Coat the Pudding with a Sabayon flavoured at will.