Glace Alhambra (Vanilla Ice Bombe with Strawberry Chantilly)

Ingredients

• Glace à la vanille
• crème Chantilly
• fresh strawberries
• liqueur de noyaux

Instructions

1. Macerate fresh strawberries for 2 hours with liqueur de noyaux.
2. Line the bottom and the walls of a Madeleine mould with Glace à la vanille.
3. Add the strawberries to crème Chantilly, together with the liqueur they macerated in.
4. Garnish the inside of the mould with this cream.