Home › The World's Kitchen › Iced Pudding, Fontainebleau

Iced Pudding, Fontainebleau

Prepare a quart of coffee ice cream. Press quarter pound candied marrons through a sieve into the coffee ice cream, add also three slices candied pineapple cut in quarter-inch pieces, six candied marrons cut in quarters, and two tablespoons good Jamaica rum. Mix thoroughly with spatula. Line a dome-shaped quart mould with a sheet of white paper, then fill up with the coffee preparation. Tightly cover and bury it in tub with plenty of ice and rock salt to freeze one hour. Remove, wipe all around, unmould it on a cold dish with a folded napkin over, lift up the paper. Arrange twelve large, fresh, well-picked strawberries around the pudding and serve.