4629 Ananas Ninon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line the inside of a soufflé mould with vanilla ice-cream bringing it from a point in the centre at the bottom, and level to the top edge so as to make a hollow centre in the shape of an inverted cone.

On this place two or three lines of overlapping thin slices of fresh pineapple in such a way that those on the top overlap the edge of the dish. In the centre arrange a pyramid of wild strawberries, cover them with a purée of raspberries and sprinkle with chopped pistachios.