4604 Crème Chantilly aux Fruits

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This cream is prepared in the proportions of one-third purée of the selected fruit to two-thirds Crème Chantilly. The amount of sugar to use and the flavouring to adopt will vary according to the kind of fruit.

It is usually served as an accompaniment with a sweet but it can be served on its own as a sweet, decorated with some of the same cream or some of the fruit used. Serve accompanied with Finger Biscuits.