Frozen Flame Continentale was a dessert served at the Terrace Restaurant in the Hotel New Yorker in, at least, 1947. It was made with vanilla ice cream over a base of sponge cake, topped with brandied peaches, apricots, and cherries and Curaçao liqueur, which were then flambéed.
Frozen Flame Continentale
Mid-20th century New York dessert with ice cream and fruit
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