Chapter XXI · Ices and Sherbets · No. 2783
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2783—Glace Étoile du Berger
Take a star-shaped mould, or a Madeleine-mould with a star on its bottom. No. 916, Another Method of Preparing Aspics de Filets de Soles it with raspberry ice, and fill it with Bénédictine flavoured Mousse.
Turn it out upon a regular disc, consisting of a thick layer of white spun sugar, lying on a dish. This spun sugar throws the ice into relief, and emits rays which dart out from between the points of the star.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2783, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →