Coupes Gressac (Vanilla Ice with Kirsch Macaroons, Peach and Red Bar Currants)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- glace à la vanille
- 3 little macaroons
- kirsch
- half peaches
- red Bar currants
- crème Chantilly
Instructions
- Fill the bottom of the cups with glace à la vanille.
- Arrange 3 little macaroons soaked in kirsch on the ice in each cup.
- Set a poached half peach on the macaroons, turned upside down, and fill its hollow with red Bar currants.
- Surround the peaches with a border of crème Chantilly.