Creme Caprice

Ingredients

• some Chantilly cream
• one-quarter of its bulk of roughly broken-up meringues
• Put the preparation in an iced Madeleine-mould, lined with white paper

Method

1. 1

   Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up meringues.

2. 2

   Put the preparation in an iced Madeleine-mould, lined with white paper; seal up thoroughly; string tightly, and keep the utensil in ice for two hours.

3. 3

   Turn out when about to serve; remove the paper; and decorate, by means of a piping-bag fitted with a grooved pipe, with Chantilly cream, tinted pink with strawberry and raspberry juice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.

CREME CAPRICE Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up meringues. Put the preparation in aa iced Madeleine-mould, lined with white paper

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