4666 Pêches à l’Aurore

Method

Peel the peaches, poach them in Kirsch-flavoured syrup and allow them to cool in the syrup.

When cold, drain the peaches well, arrange on a layer of Mousse Glacée aux Fraises set in the bottom of a timbale and coat them with cold Curaçao-flavoured Sabayon.

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