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Glace Comtesse Marie
Created by Chef Juliette
Glace Comtesse Marie turns two familiar ices into a formal frozen entremets: strawberry wrapped around vanilla, then crowned with cold, deeply grooved vanilla ribbons that hold their shape.
Glace Comtesse Marie (strawberry-clad vanilla ice cream) teaches the first law of every entremets glacé: temperature is structure. The strawberry shell must be firm before the vanilla enters, and the vanilla reserved for piping must be supple enough to pass through the grooved tube but cold enough to keep every ridge. That is the one true thing to know before you touch the mould.
The original formula assumed a special square mould, prepared strawberry ice and vanilla ice cream waiting in a dedicated cold room, and several hands to fill, freeze, turn out, and decorate. At home, a 6-inch square metal cake tin, a reliable freezer, and excellent prepared ices do the work. Making those ices belongs to separate formulas, exactly as the entry assumes, so that brigade scaffolding can go. The clothing, filling, unmoulding, and fluted vanilla decoration are the dish, and every one stays. One cook, one stove, one evening, though the stove gets the night off.
Turned out, the Glace Comtesse Marie should stand as a clean strawberry-pink square with an ivory vanilla heart and proud white piping across its crown. Chill the piping bag, tube, platter, and reserved ice cream before decorating. If the ribbons begin to slump, stop and return everything to the freezer. Ça se rattrape.
Ingredients
smooth strawberry sorbet
Quantity
3 cups (720 ml / 680 g)
choose one without fruit pieces
real vanilla dairy ice cream
Quantity
4 cups (960 ml / 620 g), divided into 3 cups (720 ml / 465 g) for filling and 1 cup (240 ml / 155 g) for piping
strawberry-clothed square mould
Quantity
1 prepared mould, following Another Method of Preparing Aspics de Filets de Soles (No. 916)
technique citation only; no aspic is used
| Ingredient | Quantity |
|---|---|
| smooth strawberry sorbetchoose one without fruit pieces | 3 cups (720 ml / 680 g) |
| real vanilla dairy ice cream | 4 cups (960 ml / 620 g), divided into 3 cups (720 ml / 465 g) for filling and 1 cup (240 ml / 155 g) for piping |
| strawberry-clothed square mouldtechnique citation only; no aspic is used | 1 prepared mould, following Another Method of Preparing Aspics de Filets de Soles (No. 916) |
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