Bavarois in Surprise

Coat a jelly mold incrusted in pounded ice with maraschino jelly (No. 3186), and decorate the bottom and sides with white split almonds, then coat the mold once more with a thick layer of chocolate bavarois preparation (No. 3131); as soon as this is set fill the hollow center with a vanilla bavarois, into which has been mixed a few spoonfuls of freshly peeled and cut up pistachios. Lay a round of paper over and cover with a deep lid filled with chopped ice; leave the bavarois to get thoroughly cold for an hour and a half. Just when ready to serve dip it speedily into hot water and turn it over on a cold dish. Surround the base with small Genoese cakes (No.3307) iced with strawberry fondant (No.3652) flavored with kirsch, and decorate with a rosette of halved pistachios.