Coupes Germaine (Vanilla Ice with Kirsch Cherries and Chestnut Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- glace à la vanille
- half-sugar cherries macerated in kirsch
- dry chestnut purée
- crème Chantilly
Instructions
- Fill the bottom of the cups with glace à la vanille.
- Strew it with half-sugar cherries macerated in kirsch.
- Cover the cherries with dry chestnut purée passed in vermicelli.
- Surround the cups with a border of crème Chantilly.