4769 Glace Marie-Thérèse

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line a Madeleine mould with chocolate ice-cream and fill the centre with vanilla-flavoured Crème Chantilly.

Demould and decorate by piping with pineapple ice.