4759 Glace Etoile du Berger

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.