RMS Caronia Timeline

Dessert Definitions

Introduction

This is page 5 of the Culinary translator, a long-term exercise in trying to translate into plain language the content of many of the dishes that were prepared aboard the “Green Goddess”. Whilst a great deal of research has been done, the contents of this section will neither be exhaustive, nor may it be wholly correct.

Desserts Selection

Aboard the Caronia there was a whole team of chefs (called cooks and confectioners) whose sole purpose was to nourish everyone's sweet tooth. The skill required to produce a whole raft of desserts, from wholesome apple pies down to very dainty petit-fours was quite extraordinary!

On this page I attempt to bring some definitions of the many varieties of both hot and cold Desserts. The list is by no means complete though now that the page exists I'll be attempting to add new definitions as they cross my path.

If anyone tries, or even regularly prepares any of the Desserts found below and would like to submit some pictures of their creation or, if you have any additional information, however small, do feel free to contribute.

Bombe Definitions

Bombe Africaine

A double layer of Chocolate and Vanilla Bombe. For Chocolate Bombe melt the chocolate in the preparation syrup. When unmoulded decorate with Crème Chantilly

Bombe Au Chocolat

A Chocolate Bombe, decorated with Crème Chantilly

Bombe Aux Fruits

Any flavour flecked with candied or fresh fruits

Bombe Aux Liqueurs

Any flavour, pralined or fruited or plain, and perfumed with any liqueurs from Anisette, Benedictine and Chartreuse to Maraschino and Rum

Bombe Billet de Banque or Voie Ferré

A Vanilla Bombe well flecked with grilled diced almonds and flavoured with Kirsch (vanilla praline). Decorated with Crème Chantilly when turned out

Bombe Cardinal

An outer covering of strawberry fruit ice and an inner packing of chocolate bombe

Bombe Caronia

Mint chocolate-chip ice cream usually set on end on thin sponge base, covered in piped pale-green soft meringue; flash-baked with highlights by blow-torch. Base surrounded by coloured macaroons with mint filling, set on edge within white Crème Chantilly piping. Prepared only by special order to serve a minimum of 4 persons

Bombe Comtesse Marie

Strawberry pralined fruit ice outer cover and a Vanilla Bombe packing, or a layer of pralined strawberry and Vanilla bombe. Strawberry essence or puree is added to the mix before the whipped cream is beaten in

Bombe Czarine

A Vanilla praline Bombe flavoured with Kümmel

Bombe Dame Blanche

A Vanilla Bombe flavoured with Maraschino and decorated with Crème Chantilly

Bombe Diplomats

A Vanilla Bombe decorated with diced, candied and crystallised fruits flavoured with liqueurs and garnished with Crème Chantilly and glace flowers, roses and violets

Bombe Françillon

A Coffee Bombe: coffee essence added to the mix; may be pralined

Bombe Hélène

A Vanilla Bombe served with cold or hot Chocolate sauce

Bombe Jaffa

Mould a double layer of lemon and orange fruit or syrup ice, well “mounted” with whipped cream and flecked with candied lemon and orange peel. Flavour with Curaçao

Bombe Jamaica

Mould a double layer of orange and pineapple fruit or syrup ice. Well “mounted” with whipped cream and flavoured with rum

Bombe Marie Louise

A double layer of Strawberry and Vanilla Bombe. Decorate with coloured Crème Chantilly

Bombe Marquise

Peach and orange fruit ice well “mounted” with cream and flecked with glace cherries

Bombe Melba

A Vanilla Bombe, decorated with Crème Chantilly, served with Melba sauce

Bombe Mireille

A strawberry creamed ice flavoured with Kirsch

Bombe Magador

Half Coffee and half Vanilla Bombe

Bombe Marrons

Vanilla ice cream topped with chestnut purée and unsweetened whipped cream

Bombe Napolitaine

Three layers: Pistachio, Strawberry and Vanilla Bombe. Flecked with candied fruits or left plain. Decorated with Crème Chantilly

Bombe Neluska

A Chocolate praliné Bombe

Bombe Petit Duc

A mixed Strawberry and Vanilla Bombe flecked with Bar-le-Duc Preserve (red / white currants)

Bombe Plombière

Vanilla Bombe encrusted with fruits and nuts

Bombe Pralines

Usually a pralined Vanilla Bombe; but applies to all flavours

Bombe Rachel

A plain Pistachio Bombe; pistachio cream ice “well-creamed”; Flavoured with Kirsch

Bombe Riviera

Orange and Vanilla Bombe. Orange fruit ice “well-creamed” employed as a coating to the vanilla bombe

Bombe Royal

Vanilla and Strawberry pralined Bombe

Bombe Sicilienne

Lemon ice coating and a vanilla pralined centre

Bombe Tortoni

A Coffee pralined Bombe

Bombe Tosca

A Vanilla Bombe pitted with diced marron glacé

Bombe Tutti Frutti

Strawberry and lemon ice flecked with “all the fruit”

Coupe Definitions

Coupe Aida

Strawberry ice, garnished with strawberries in syrup and decorated with Crème Chantilly

Coupe Antigny

Strawberries, fresh cream, half-peach and vanilla ice cream, spun sugar garnish

Coupe Bébé

50/50 pineapple and raspberries, cover with Crème Chantilly, strawberry cap and candied violets around

Coupe Belle Hélène

Poached pear or pear halves partly covered with dark chocolate sauce with a serving of vanilla ice cream

Coupe Clo-Clo

Vanilla ice cream, kirsch steeped macaroon topping with candied chestnuts centre, Crème Chantilly surround

Coupe Comice

Pear ice, garnished with fresh diced pear and Crème Chantilly

Coupe Dame Blanche

Almonds, half-peach, white currants, lemon ice surround

Coupe Denise

Coffee ice cream, sprinkled liquor bonbons, Crème Chantilly cover

Coupe Edna May

Vanilla ice on a bed of cherries cooked with Maraschino, decorated with strawberry coulis infused whipped cream, topped with a fresh cherry and waffle or crispy wafer on the side

Coupe Elisabeth

Preserved cherries in Kirsch, covered with Crème Chantilly

Coupe Elysée

Vanilla Ice, marrons glacés and Crème Chantilly

Coupe Favourite

Vanilla ice cream base, kirsch dipped maraschino cherries, pineapple ice cream over, Crème Chantilly centre with strawberry purée flash

Coupe Aux Fraises / Framboises

Vanilla ice and strawberries or raspberries decorated with Créme Marquise

Coupe Germaine

Vanilla ice cream base, cherries and Kirsch shot, chestnut purée cover, Crème Chantilly border

Coupe Jacqueline

Tangerine ice, Crème Chantilly and chopped nuts

Coupe Jaffa

Grapefruit, lemon and orange ice garnished with these fruits and Crème Chantilly

Coupe Java

Pistachio ice and crystallised ginger. Crème Chantilly

Coupe Limousine

Strawberry and vanilla ice with marrons glacés in syrup and Crème Marquise

Coupe Maltaise

Orange ice, orange quarters and Crème Chantilly dome

Coupe Martinique

As Maltaise, but perfumed with Martinique (rum) liqueur

Coupe Melba

Vanilla ice, peach quarters and Melba sauce over piped Crème Chantilly

Coupe Monte Cristo

Alternate layered almond biscuit and Crème Pâtissière base, coffee-cream mousseline cap laid as a wavy surface, topped with grated dark chocolate

Coupe Montmorency

Cherry ice on cherries in juice, piped Crème Chantilly topped with flaked almonds

Coupe Printanière

Vanilla ice and diced summer fruits. Quenelle of Crème Marquise

Coupe Rossini

Seasonal fruits placed within a blend of cream and mascarpone cheese, upon a strawberry coulis base. Hints of chocolate and mint

Coupe Singapore

Pineapple ice, diced pineapple, Crème Chantilly dome

Coupe St Jacques

Strawberry and vanilla ice on chilled diced fresh fruit and laced Crème Chantilly

Coupe Tutti Frutti

Vanilla ice, studded with candied fruit; border of piped Crème Chantilly

Dessert Crème Definitions

Crème Caronia

Pale green coloured sweetened or unsweetened whipped cream, optionally with a light peppermint (not spearmint or bubble-gum) flavouring

Crème Chantilly

Very light-consistency whipped cream sweetened with plain sifted icing sugar or vanilla-pod infused caster-sugar or left unsweetened with added drops of vanilla essence

Crème Marquise

Pieces of dark chocolate gently melted with butter, egg yolks then folded with stiffly beaten egg-whites; chilled to set; served sliced or as shiny quenelles partly melted by hot spoons

Crème Patissière

a rich, creamy piping custard thickened with starch and eggs

Soufflé Name Definitions

Soufflé A la Crème

Milk, sugar, flour, egg yolks and whipped egg whites

Soufflé Aux Fruits

Compôte of Fruit, whipped egg whites

Soufflé Amandes

Almond milk, topped with browned flaked almonds

Soufflé Avelines

Cream soufflé with Hazelnuts browned in milk

Soufflé Camargue

Cream soufflé with mandarin and hazelnuts, layer of Curaçao dipped biscuit

Soufflé Curaçao

Cream soufflé with orange peel and Curaçao

Soufflé Elizabeth

Cream soufflé with crushed macaroons dipped in maraschino & kirsch. Topped with candied violets and spun sugar

Soufflé Javanais

Cream soufflé with tea and chopped pistachio nuts

Soufflé Liqueur

Cream soufflé with desired liqueur

Soufflé Lucullus

Cream soufflé cooked in centre of savarin dipped in Kirsch

Soufflé Palmyre

Cream soufflé with layer of lady-fingers dipped in Anisette

Soufflé Praline

Cream soufflé with burnt almonds, sprinkled with chopped almonds

Soufflé Rothschild

Cream soufflé with liqueur macerated candied fruit

Soufflé Royale

Cream soufflé with candied fruit and kirsch dipped biscuit

Soufflé Vanille

Cream soufflé with vanilla seeds

Soufflé Violettes

Cream soufflé with candied violets, garnish violet petals

Soufflé Yvette

Cream soufflé with Creme Yvette liqueur