2682—Fraises “Rêve de Bébé”

Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind.

Prepare a square cushion of No. 2376, Pâte à Génoise Fine, about two inches thick; slightly hollow it out towards its centre, that the emptied pine-apple may be set upright upon it; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the No. 2376, Pâte à Génoise Fine cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner.

Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in order to extract its juice.

Set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple.

When about to serve, fill the emptied pine-apple with successive and alternate layers of pine-apple with Kirsch and strawberries; and, between each layer, spread a coat of vanilla-flavoured, Chantilly cream.

Close the pine-apple with the slice cut off at the start, and set it upright in the hollow of the cushion. Serve the preparation very cold.