Crème moulée à la Florentine (Moulded Praline Caramel Cream, Florentine Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crème au Caramel
- Crème Chantilly flavoured with kirsch
- chopped pistachios
Instructions
- Prepare the praline Crème au Caramel composition, mould it and poach it.
- When it is quite cold, turn it out onto the serving dish.
- Decorate it with Crème Chantilly flavoured with kirsch.
- Strew the surface with chopped pistachios.