The Book of Ices

Fish Soufflé

A delicate chilled fish soufflé from the Victorian era, combining poached sole or whiting with aromatic curry spices, coconut, and almonds, set with gelatine and whipped aspic c…

Chateaubriand Bombe (Bombe à la Chateaubriand)

A classic Victorian ice cream bombe with two contrasting layers: a green-tinted vanilla and orange-flower water ice cream folded with whipped cream, and a rich praline-flavoured…

Iced Cheese Soufflé (Parmesan and Gruyère)

A delicate Victorian-era frozen savoury soufflé combining finely grated Parmesan and Gruyère cheeses folded into whipped aspic jelly and cream, set in individual cases until fir…

Ginger Bombe (Bombe au Gingembre)

A Victorian-era frozen dessert featuring a creamy lemon-ginger custard ice cream moulded around a centre of maraschino-soaked preserved ginger. Elegant and refreshing, it is ser…

Muscovite of Oranges (Moscovite d'Oranges)

A refreshing Victorian frozen orange jelly dessert, delicately flavoured with maraschino and brandy, set in a decorative mould. Served with sweetened whipped cream piped into ro…

Apple Cream Ice (Crème de Pommes)

A delicate Victorian-era frozen dessert made from spiced apple purée blended with sweetened cream and set with gelatine. Light, fruity, and elegantly flavoured with cinnamon, le…

Orange Flower Water Cream Ice (Crème à la Fleur d'Oranger)

A delicately perfumed Victorian-era frozen cream ice, enriched with ground almonds, egg yolks, and orange-flower water, finished with a hint of vanilla and white rum. Smooth, fl…

Apple Ice Water (Eau de Pommes)

A delicate Victorian-era frozen water ice made from stewed apple purée scented with lemon and cinnamon, lightly set with gelatine and frozen to a refreshing, sorbet-like consist…

Italian Cream Ice (Crème à l'Italienne)

A rich, elegantly flavoured Victorian cream ice infused with lemon, cinnamon, brandy, noyeau, and rose-water. This custard-based frozen dessert is thickened with egg yolks and s…

Little Soufflés of Cheese (Petits Soufflés de Fromage Glacés)

A chilled Victorian savoury mousse made with Parmesan and Gruyère cheeses folded into aspic jelly and whipped cream, delicately seasoned with tarragon vinegar, pepper, and a tou…

Melba Sauce

A classic Victorian fruit sauce made by simmering water and sugar with raspberry jam, raspberry syrup, and lemon juice, thickened with arrowroot and served ice-cold. Perfect as…

Cherry Cream Ice (Crème de Cerises)

A Victorian cherry cream ice made by simmering fresh cherries and their kernels in sugar syrup, then blending with custard or sweetened cream and a splash of kirsch before freez…

Bombe with Fruits (Bombe aux Fruits)

A classic Victorian ice bombe featuring a shell of chocolate ice cream filled with kirsch-spiked vanilla cream ice, whipped cream, and noyeau-soaked candied fruits. The finished…

Filbert Cream Ice (Crème d'Avelines)

A rich, silky Victorian ice cream made from freshly blanched and pounded filberts (hazelnuts), thickened with egg yolks and cream, and lightly spiked with white rum and noyeau s…

Cranberry Ice Water (Eau de Cranberges)

A Victorian-era fruit sorbet made by cooking cranberries with citrus peel and sugar, then blending with fresh citrus juice and gelatine before freezing into a refreshing, jewel-…

Cucumber Cream Ice (Crème de Concombres)

A delicately flavoured Victorian cream ice made from cooked cucumber, lemon, and ginger brandy, churned with sweetened cream into a refreshing frozen dessert. The gentle green c…

Almond or Orgeat Cream Ice (Crème d'Amandes)

A delicate, fragrant almond cream ice made by pounding fresh blanched almonds with orange-flower water and almond essence into milk or cream, then folding through a rich custard…

Gooseberry Cream Ice (Crème de Groseilles Vertes)

A Victorian fruit cream ice made by cooking gooseberries with sugar and water into a smooth purée, then folding through sweetened cream or custard and freezing until set. Delica…

Greengage Cream Ice (Crème de Prunes de Reine-Claude)

A delicate Victorian-era fruit cream ice made from ripe greengages cooked down with sugar and gelatine, then folded into rich custard or cream. Lightly flavoured with maraschino…

Cinnamon Cream Ice (Crème de Cannelle)

A delicately spiced Victorian cream ice infused with cinnamon, bay leaf, and lemon peel, set with gelatine and enriched with egg yolks and sugar. This elegant frozen custard is…

Damson Cream Ice (Crème de Prunes de Damas)

A richly flavoured Victorian cream ice made by cooking ripe damsons with orange peel and bay leaves, then blending the strained fruit with custard or cream and a splash of noyea…

Melon Ice Water (Eau de Melon)

A refreshing Victorian-era frozen melon water ice, lightly spiced with ginger and brightened with citrus juice, rum, and a touch of orange liqueur or maraschino syrup. It can be…

Neapolitan or Pinachée Cream Ices (Petites Crèmes à la Napolitaine)

A stunning layered ice cream dessert made by freezing multiple differently coloured and flavoured ice creams — such as lemon, vanilla, chocolate, and pistachio — in a rectangula…

Peach Ice Water (Eau de Pêches)

A delicate Victorian-era frozen peach water ice, perfumed with orange flower water, noyeau liqueur, and citrus, and tinted a soft blush with carmine. Light and refreshing, it is…