Coupes Emma Calvé (Praline Vanilla Ice with Kirsch Cherries and Raspberry Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- glace à la vanille
- compote of cherries in kirsch
- raspberry purée
Instructions
- Fill the bottom of the cups with praline-flavoured glace à la vanille.
- Arrange a compote of cherries in kirsch on the ice.
- Cover the cherries with raspberry purée.