Ministerial Pudding

Wash in hot water one pound of cherries (demi-sucre) and lay them to marinate for one hour in a light syrup well flavored with kirsch. Make a bavarois preparation with vanilla (No. 3135), only using a little less whipped cream than usual; add to it a few tablespoonfuls of kirsch. Have a cylindrical timbale mold incrusted in ice; pour a layer of the preparation into the bottom, and on this scatter some of the cherries; when hard pour in another layer and more cherries, continuing the process until the mold is full. Then cover it with a round sheet of paper and a lid covered with ice, and leave till entirely hard. At the last moment unmold the pudding and surround the base with a circle of fine cherries (demi-sucre) previously marinated in kirsch. Serve a sauce-boat of whipped cream with vanilla and kirsch at the same time as the pudding.