4763 Glace des Gourmets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a bombe mould with Pralin-flavoured vanilla ice-cream; fill the centre with alternate layers of candied chestnut ice-cream flavoured with Rum, and vanilla-flavoured Crème Chantilly.

When frozen, demould and coat the ice with pralined shredded almonds.