4740 Glace aux Cerises

Cherry Ice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Crush the flesh of 5 dl (18 fl oz or U.S. cups) stoned cherries and pound the stones. Place all to macerate for 1 hour in 5 dl (18 fl oz or U.S. cups) Kirsch-flavoured syrup. Pass through a sieve and add the juice of half a lemon.

The mixture should be at 21°.

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