Pudding de Castries (Iced Bombe Pudding with Vanilla and Mandarin)

Ingredients

• Glace à la Vanille
• Composition à Bombe
• Composition à Bombe
• Biscuits à la cuiller
• Anisette
• Grated chocolate
• Crushed red pralines
• Mandarin syrup

Instructions

1. Line a bombe mould with a thin layer of Glace à la Vanille.
2. Have ready two Compositions à Bombe, one vanilla, the other mandarin.
3. Cut the biscuits à la cuiller into dice and soak them in anisette.
4. Fill the mould with the two compositions in alternate, very thin layers, scattering the soaked biscuit dice over each vanilla layer.
5. Scatter a few pinches of grated chocolate between each layer of composition.
6. Finish filling the mould with a layer of Glace à la Vanille.
7. Close the mould hermetically and keep the pudding packed in ice for 2 hours.
8. Turn out and scatter crushed red pralines over it.
9. Serve an iced mandarin syrup separately.