4710 Mont-Rose

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Charlotte Plombière in a shallow Madeleine mould.

When set, demould it on to a dish and cover with tablespoons of Crème Chantilly mixed with a purée of fresh raspberries placing them on top in the form of a rocky pyramid.