Mandarines Glacées aux Perles des Alpes (Frosted Mandarins with Mandarin Mousse and Chartreuse Bonbons)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mandarins
- Mousse à la Mandarine
- Chartreuse bonbons
Instructions
- Empty the mandarins as in the preceding recipe.
- Mix Chartreuse bonbons into Mousse à la Mandarine and fill the mandarins with it.
- Cover the mandarins and frost the outside of them, proceeding as in the preceding formula.