4601 Crème Moulée Opéra

Method

Prepare some pralin-flavoured Crème Moulée mixture and cook it in a fancy border mould.

When cold, demould on to the service dish and fill the centre dome shape with Crème Chantilly flavoured with crystallized violets.

Arrange a circle of large strawberries macerated with Kirsch-flavoured syrup around the edge and cover with a veil of spun sugar.

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