the frosting.
Demolish on a serving platter. If it persists, very quickly dip the edges of the mold in the hot water (a few seconds), then try again.
Trench with a well-sharpened, generously thick knife: your goal is a rosy trench, clean on the edges, with a slight parsley effect.
Cutting tip: wipe the blade between two notches if you see traces of frosting hanging over.
At serving time, sprinkle with a sprinkle of fresh parsley and, depending on your choice of garnish, add a few rounds of cornichons and/
