4781 Coupes Emma Calvé

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place Pralin-flavoured vanilla ice-cream in the bottom of the coupes. On top of each, arrange a layer of stoned cherries poached in Kirsch-flavoured syrup and cover these with raspberry purée.