Crème Meringuée (Meringued Cream Border)

Ingredients

• Crème Régence composition (see the following recipe)
• Butter (for the mould)
• Meringue à l'italienne
• Salpicon of candied fruits macerated in kirsch
• Sauce Anglaise flavoured with orange (served separately)

Instructions

1. Prepare a Crème Régence composition as given in the following recipe.
2. Pour it into a buttered border mould with fairly high sides and poach it in a bain-marie.
3. Turn it out onto the serving dish.
4. Mix a salpicon of candied fruits macerated in kirsch into part of the meringue à l'italienne and fill the centre of the border with it.
5. Decorate the border with the same meringue, without salpicon, using a piping bag fitted with a fluted tube.
6. Colour it in an oven of gentle heat.
7. Serve a sauce Anglaise flavoured with orange separately.