4664 Pêches Adrienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Choose tender ripe peaches allowing one per person. Blanch them and peel in the usual manner; place them on a tray, sprinkle with sugar and keep in the refrigerator.

Make some ice-cream with wild strawberries and fresh cream and flavoured with vanilla. Prepare the same number of meringue shells as there are peaches.

Place the ice-cream in a shallow glass bowl and set the meringues on top.

Place a peach on each meringue and coat thinly with a Curaçao Mousse at almost setting point.

Cover the whole with a veil of spun sugar, sprinkle with crystallized rose petals and set the bowl on a sculpted block of ice.