Pudding à la Chevreuse (Semolina Pudding with Kirsch Sabayon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pudding à la Semoule
- Sabayon
- kirsch
Instructions
- Prepare the Pudding à la Semoule.
- Flavour a Sabayon with kirsch.
- Serve the pudding with the kirsch Sabayon.