French ice cream sundaes may embrace any mixture of flavors, sorbets, syrups, nuts and even alcohols. There actually is not any restrict. Nonetheless, there are some well-liked mixtures that you're fairly prone to discover on the menu when you go to an ice cream parlor (glacier) in France. These basic sundaes are simple sufficient to breed at residence. Add on a flowery French title, and you should have a chic dessert prepared very quickly.
If you happen to do determine to serve your dessert with a French contact, don't forget to prime it with one or two rolled "cigarette" or fan formed cookies. Their barely candy, crispy crunch is the right accompaniment to a chilly and wealthy French sundae.
Chocolate Liegeois - Chocolate and vanilla ice lotions, chocolate sauce, whipped cream, and shaved chocolate.
Espresso Liegois - This is similar as a chocolate liegeois, besides espresso substitutes for the chocolate.
Coupe Antillaise - Right here the flavors are purported to be Caribbean. Many occasions this implies vanilla and rum raisin ice cream, topped with pineapple and whipped cream, however different mixtures of rum and fruit are doable.
Coupe Tutti Frutti - A mix of various sorbets (for instance, pear, peach, or pineapple) with completely different recent fruits (for instance, strawberries, grapes, melon, or pineapple), topped with whipped cream and fruit syrup.
Coupe Colonel - Be careful - the colonel has a chew! Lemon sorbet topped with vodka.
Dame Blanche - Only a easy vanilla ice cream topped with chocolate sauce and whipped cream. The class is all within the title.
Peche Melba - This was invented by the famend French culinary authority, Auguste Escoffier, in testomony to his admiration for Nelly Melba, who was a preferred flip of the twentieth century Australian opera singer. Vanilla ice cream, poached peaches, and raspberry sauce. Nowadays you're prone to discover your peche Melba topped with whipped cream as effectively.
Poire Belle Helene - One other chilly dessert impressed by the opera - this one commemorates the presentation in 1864 of La Belle Helene, an operetta by Jacques Offenbach. Vanilla ice cream, poached pears, and chocolate sauce.
Profiteroles - This isn't a sundae, however you will see it ceaselessly supplied on the menu in a French glacier. Cream puffs are sometimes crammed with vanilla ice cream and drizzled with chocolate sauce.
Supply by Kim Steele