4427 Omelette des Sylphes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Soak a freshly baked Savarin in Maraschino-flavoured syrup; drain and attach it to a cooked flat pastry base of exactly the same size. Place on a dish.

Place a round of Genoise in the centre of the Savarin, thick enough to come half-way up the Savarin.

When required for serving place on the Genoise an iced strawberry Mousse moulded in a Madeleine mould of the same size as the piece of Genoise.

Cover the Mousse with a layer of Kirsch-flavoured Italian meringue forming it like a cone, the base resting on the savarin. Quickly decorate the cone and the Savarin with some of the same meringue using a piping bag and small tube; place in a hot oven to colour and serve immediately.