4753 Glace Alhambra

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a Madeleine mould with vanilla ice cream and fill the centre with Crème Chantilly containing strawberries which have been macerated with Noyau liqueur for 2 hours; the liqueur used in the macerating should also be added to the cream.