4628 Ananas Georgette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Choose a large whole pineapple and remove the centre leaving a case 1 cm (⅖ in) thick; keep the top slice with the leaves attached.

Fill the pineapple case with a pineapple Iced Fruit Mousse mixture into which has been mixed the inside of the pineapple cut into very thin pieces. Allow to set in the refrigerator.

Place on a dish on a serviette and cover with the top so that the pineapple resumes its normal appearance.