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Fruit Bavarois with Cream

Place on ice a plain charlotte mould and decorate it inside with any small fruit in season at the time, which dip into liquid jelly in order to make them adhere to the mould. Pour over a little more of the jelly so as to cover, but take care not to disturb the pieces of fruit. When the jelly is set, insert in the mould a smaller one, about an inch and a half less in diameter. Fill the space between the moulds with more of the jelly and fruit, and when these have set and are quite firm, remove the inner mould by pouring warm water on it. Fill the center of the large mould with strawberry or any other kind of cream, and let it remain until set. Turn the bavarois out of the mold onto a dish, loosening it by dampening the mould with a hot cloth. Decorate the top with diamond-shaped pieces of angelica about an inch in length, and in the center of these pile a little whipped cream, sprinkle over with finely-shredded pistachio kernels, color a little more of the cream with a few drops of cochineal, take it up in small quantities and garnish the dish with it, and serve.