Line a star-shaped mould or a Madeleine mould having a star-shape moulded in its base, with raspberry ice. Fill the centre with Bénédictine liqueur Mousse.
Allow to chill well then demould on to a roughly shaped round bed of white spun sugar, arranged on a dish.
The spun sugar will throw the ice into relief making it resemble the beams that radiate from the points of a star.
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