4613 Gelée Miss Helyett

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To some Kirsch-flavoured jelly add a third its quantity of filtered juice of fresh raspberries. Pour into a wide border mould and allow to set.

Turn out on to a round base of cooked sweet pastry, fill the centre with Crème Chantilly and decorate this and the edge of the pastry base with any cold poached fresh fruit. Finish by sprinkling with coarsely crushed Pralin.

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