Glace Coucher de Soleil
From A guide to modern cookery, 1909
Serves 4
The ice should resemble the color of the western sky during a fine sunset.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 454. The excerpt below is the record exactly as published.
GLACE COUCHER DE SOLEIL Select one pound of fine very ripe strawberries, and put them in a silver timbale. Sprinkle them with ten ounces of powdered sugar and one liqueur-glass full of Grand-Marnier liqueur ; cover the timbale and keep it on ice for half an hour. Then rub the strawberries through a sieve ; and, with their purée, make a preparation after the directions given under Fruit Ices. Freeze this preparation in the freezer, and, when it is set, combine with it one pint of Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.