Glace Étoile du Berger (Raspberry Ice with Mousse à la Bénédictine on Spun Sugar)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Line a star-shaped mould, or a Madeleine mould with a star in the bottom, with raspberry ice.
  2. Garnish the inside with Mousse à la Bénédictine.
  3. Arrange a thick layer of white spun sugar on a dish as an irregular disc.
  4. Turn the ice out onto it, so that the spun sugar imitates rays escaping from the star between its points.

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