4643 Fraises Marguerite

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Macerate some small wild strawberries with caster sugar and Kirsch. Drain them well then mix into an equal quantity of pomegranate Sorbet; arrange in a previously chilled silver timbale.

Cover with Crème Chantilly flavoured with Maraschino and decorate with some of the same cream.