Pudding Richelieu (Prune and Kirsch Jelly Pudding with Vanilla Bavarois)

Ingredients

• prunes cooked in compote
• kirsch Jelly
• Bavarois à la vanille composition
• crushed ice

Instructions

1. Pass the prunes cooked in compote through a fine sieve.
2. Add to the purée the same quantity of strongly set kirsch Jelly and the reduced juice of the prunes.
3. Set a layer of this composition one centimetre thick in the bottom of a Charlotte mould.
4. Place inside a smaller mould, tinned on the outside, filled with crushed ice, either with ears resting on the edges of the first or high enough in the sides to be lifted out easily; leave a space of about 8 millimetres between the walls of the two moulds.
5. Fill this space with the rest of the prune purée bound with the jelly and let it set.
6. Take the ice out of the small mould, replace it with warm water to detach it from the set composition, and remove the small mould at once.
7. Fill the void it leaves with the Bavarois à la vanille composition and let it set.
8. Turn out onto a napkin at the moment of serving.