4786 Coupes Hélène

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill the coupes level with vanilla ice-cream. Decorate with a circle of crystallized violets, place some Crème Chantilly dome shape in the centre and sprinkle this with grated chocolate.