Pudding Marie-Rose (Iced Pudding with Wafers, Strawberry Ice and Praliné Bombe)

Ingredients

• Rolled wafers (gaufrettes roulées)
• Strawberry ice
• Composition à Bombe
• Crème Chantilly
• Chocolate sauce

Instructions

1. Line a charlotte mould with rolled wafers, packed tightly side by side.
2. Using a piping bag, fill the middle of the wafers with firm strawberry ice.
3. Fill the mould with the vanilla and praliné Composition à Bombe.
4. Close the mould hermetically and keep it packed in ice for 2 hours.
5. Turn the pudding out onto a napkin.
6. Decorate the top with white and pink Crème Chantilly.
7. Serve an iced Chocolate sauce separately.