Chapter XXI · Ices and Sherbets · No. 2816
2816—Light Ices
These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer.
To this class belong the ices most commonly served and the best; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “Bombes,” the “Mousses,” the “Parfaits,” the “Puddings,” and the “Iced Soufflés.”
These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2816, p. 800. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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