Coupes Edna May (Vanilla Ice with Cherry Compote and Raspberry Chantilly)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Fill the bottom of the cups with glace à la vanille.
  2. Arrange thoroughly cold cherries cooked in compote on the ice.
  3. Colour crème Chantilly a fine pink with fresh raspberry purée.
  4. Cover the cherries with this cream, piled up in a peak.

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