Chapter XX · Entremets (Sweets) · No. 2685
Built upon: No. 2352Pralin
2685—Fraises Zelma Kuntz
Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream.
Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered No. 2352, Pralin of filberts.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2685, p. 775. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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