Mont-Rose (Charlotte Plombière Covered with Raspberry Chantilly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Charlotte plombière composition
- Crème Chantilly
- fresh raspberry purée
Instructions
- Prepare a Charlotte plombière in a low Madeleine glacée mould.
- Turn the Charlotte out onto the serving dish.
- Add fresh raspberry purée to Crème Chantilly.
- Cover the top with spoonfuls of this cream, arranging them so as to imitate a rock of pyramidal form.