Eugénia-Crème à l’Italienne (Eugenias with Vanilla Ice and Chantilly)

Ingredients

• Eugénias
• Maraschino syrup
• Glace à la Vanille
• Crème Chantilly
• Crystallised violets

Instructions

1. Choose quite ripe Eugénias, peel them and slice them.
2. Set the slices to macerate with maraschino syrup.
3. Arrange them in a timbale on a layer of glace à la vanille.
4. Decorate the top with Crème Chantilly and strew it with crystallised violets.