Coupes Élisabeth (Cherry Compote with Spiced Chantilly, No Ice)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bigarreau cherries of the first quality
- syrup flavoured with kirsch and Sherry-Brandy
- crème Chantilly
- powdered spices
Instructions
- Poach bigarreau cherries of the first quality in a syrup flavoured with kirsch and Sherry-Brandy, and let the compote go thoroughly cold.
- Fill the cups with the compote.
- Lay crème Chantilly over it with a spoon.
- Dust the cream with powdered spices in which cinnamon predominates.