2921—Marie-Rose Pudding

Line a Charlotte mould with rolled gaufrettes; placing them snugly one against the other. By means of a piping-bag, fill the gaufrettes with very stiff strawberry ice, and then fill the mould with a vanilla pralined Bombe-preparation. Keep the mould in the refrigerator for three hours, and turn out the pudding on a napkin. Decorate it on top with pink and white Chantilly cream. Serve a chocolate ice-cream separately.