Coupes Clo-clo
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Vanilla ice
- Marrons glacés, in pieces and whole
- Maraschino
- Chantilly cream
- Strawberry purée
Instructions
- Mix vanilla ice with pieces of marrons glacés steeped in maraschino, and fill the bottom of the coupes with it.
- Set a whole marron glacé in the middle of the ice.
- Pipe a border of Chantilly cream flavoured with strawberry purée around it, through a fluted nozzle.