Crème Caprice (Iced Chantilly Cream with Meringue)

Ingredients

• half a litre Crème Chantilly
• meringues
• white paper
• Crème Chantilly
• a little strawberry or raspberry juice

Instructions

1. Add to the half-litre of Crème Chantilly a quarter of its volume of coarsely broken meringues.
2. Line a Madeleine mould with white paper and put in the composition.
3. Close the mould hermetically, pack it firmly in ice and keep it on ice for 2 hours.
4. Turn out at the moment of serving and remove the paper.
5. Decorate with the piping bag and a fluted nozzle, using Crème Chantilly tinted pink with a little strawberry or raspberry juice.