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Green Colouring

Six small paper Soufflé cases with a collar of stiff paper pinned around each.

Mix the cream, whites of eggs, castor sugar, pistachio nuts, flavouring and colouring lightly together, add the gelatine and pour into the soufflé cases.

The mixture should come a little way up the paper collar, so that the soufflés may look as if they have "risen." Set them away in a cool place until they have become firm. Mix the sweet jelly and chopped pistachio, and when the jelly is just going to set pour a tablespoonful on to the top of each little soufflé. Remove Remove collars before serving. Decorate with whipped Cream coloured a Salmon Rink & use a small Rose forcer -