Pudding Miramar (Iced Pudding with Pineapple, Mandarin and Pomegranate Bombe)

Ingredients

• Biscuits à la cuiller
• Chartreuse
• Fresh pineapple
• Kirsch
• Mandarins
• Composition à Bombe with pomegranate juice
• Vanilla syrup

Instructions

1. Soak biscuits à la cuiller in chartreuse.
2. Macerate fine slices of fresh pineapple in kirsch.
3. Peel mandarin segments to the flesh and remove the pips.
4. Line a moule à Madeleine glacée with the soaked biscuits, alternating them with the pineapple slices and the mandarin segments.
5. Fill with a Composition à Bombe made with pomegranate juice and flavoured with kirsch.
6. Close the mould and keep it packed in ice for 2 hours.
7. Turn the pudding out onto a napkin at the moment of serving.
8. Serve an iced vanilla syrup separately.