4771 Glace Plombière

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill a Parfait mould with layers of vanilla ice-cream containing crystallized fruit which has been macerated with Kirsch, and a stiff purée of apricots cooked with sugar and a little water.