Glace des Gourmets (Moulded Praline-Vanilla, Chestnut and Chantilly Ice)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- glace pralinée à la vanille
- glace aux marrons au rhum
- crème Chantilly
- slivered praline almonds
Instructions
- Line a bombe mould with glace pralinée à la vanille.
- Fill the inside with glace aux marrons au rhum and vanilla-flavoured crème Chantilly, put in in alternating layers.
- Turn the ice out of the mould and roll it in slivered praline almonds.