[765]
]Whatever be the purpose of this cream, it should, if possible, be prepared only at the last moment.
[2645—CRÈME AUX FRUITS A LA CHANTILLY]
The constituents for this preparation are a purée of the selected fruit and Chantilly cream, in the proportion of one-third of the former to two-thirds of the latter.
The quantities of sugar and kind of flavour vary according to the nature of the fruit.
It is served either as an entremet garnish, or alone in a bowl, with a decoration of the same cream, laid by means of a piping-bag fitted with a small even or grooved pipe. Send some lady’s-finger biscuits separately.
[2646—CRÈME CAPRICE]
Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up [meringues]. 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.
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.
[2647—BRISE DU PRINTEMPS]
Take some violet-flavoured, slightly-iced Chantilly cream, and set in small dessert-dishes, by means of a spoon.