Stellated Stock

Half my brain marvels at this abstract stellar collection.

The other half wants to know the chemistry / physics / maths behind it.

Either way, it got me hurrying for my camera to record it.

So what is it?

All I can tell you is how it came about:
I had been boiling up some chicken stock in a small saucepan.  I then wanted to cool it quickly before putting it in the fridge so stood the pan in a larger bowl of cold water.  As it cooled, the surface wrinkled up like this.  Once it was cooled further in the fridge, most of the wrinkles disappeared.

From observation, there appeared to be a thin (protein?) skin over the whole surface, some of it overlying oil/fat globules.  As it cooled, I surmise that the oil coalesced into more compact globues with a smaller surface area causing the overlying film to wrinkle.  I note too that the smallest globules have roughly parallel wrinkles while the larger ones have a stellar pattern.