Coupe Gressac

Ingredients

• vanilla ice-cream
• three small macaroons
• saturated with Kirsch
• poached half-peach
• Bar red-currant jam
• Chantilly cream

Method

1. 1

   Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch.

2. 2

   Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red-currant jam.

3. 3

   Surround the peaches with a border of Chantilly cream.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 456. The excerpt below is the record exactly as published.

OUPES GRESSAC Garnish the bottom ot the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red- currant jam. Surround the peaches with a border of Chantilly cream. 2807—COUPES JACQUES Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a » tablespoonful of a sacedoine of fresh fruit, macerated in Kirsch. 2808—COUPES A LA MALMAISON Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar. 2809—COUPES A LA MEXICAINE Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice. 2810—COUPES MIREILLE Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam. Decorate with Chantilly cream, and cover with a veil of spun sugar. 2811—COUPES PETIT DUC Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam

Cook this with the app: pantry check, scaling, and the assistant.