Pudding ou Crème Reine des Fées

Ingredients

• egg whites, as Italian meringue
• Sugar, plus 1 kilo for the poaching syrup
• Quince jelly, its own volume of the sugar
• grammes candied fruit, diced and steeped in kirsch
• litres water
• /2 decilitres kirsch
• Bavarois mixture, white, with vanilla
• Bavarois mixture, pink, with curaçao
• Whipped cream (double the usual) and gelatine (half the usual)

Instructions

1. Prepare 4 egg whites of Italian meringue, adding to the sugar as it cooks its own volume of quince jelly, and at the last moment 50 grammes of candied fruit cut in dice, steeped in kirsch and carefully drained.
2. Pipe this meringue as large buttons onto a sheet of paper.
3. In a vessel large enough to hold the sheet of paper, boil 4 litres of water with a kilo of sugar and a decilitre and a half of kirsch.
4. Slide the paper into the boiling syrup and withdraw it as soon as the buttons come away easily; let them poach, drain them on a cloth and let them cool.
5. Prepare two Bavarian mixtures — one white with vanilla, one pink with curaçao — using double the whipped cream and half the gelatine of an ordinary Bavarois.
6. Arrange the mixtures in alternate layers of even thickness in a lightly oiled iced-Madeleine mould, distributing the meringues between each layer.
7. Cover the mould with a paper and its lid and keep it packed in ice for 2 hours.
8. Turn out onto a napkin at the moment of serving.