Glace Marie-Thérèse (Moulded Chocolate Ice with Vanilla Chantilly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- glace au chocolat
- crème Chantilly
- glace à l'ananas
Instructions
- Line a Madeleine mould with glace au chocolat.
- Fill the inside with vanilla crème Chantilly.
- Turn out of the mould and decorate with glace à l'ananas.