4710 Mont-Rose

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.