Tutti-Frutti Cream

Cut a fine salpicon of preserved fruits in three-sixteenths of an inch dice pieces, such as peaches, apricots, pears, almonds, a little angelica, and whole candied cherries (demi-sucre), if small (if large cut in two). Sprinkle a little maraschino over, and leave to marinate for one hour. Have the volume of two quarts of whipped cream, add to it a gill of strawberry pulp, into which has been mixed a little melted gelatine, place it on ice and as soon as it begins to thicken add the fruits; stir them in very slowly, and pour the whole into a cylindrical timbale mold; cover it hermetically, cement the joints well with paste, and set it on lightly salted ice, leaving it to freeze for an hour and a half. When ready dip the mold quickly into hot water, and invert the cream on a cold dish; surround the base with a circle of brandied greengages and lozenges of angelica.