Rice with Cream and Raspberries

Cook about a pound of rice with cream, not having it too sweet, and finish with two gills of almond milk (No. 4). When cold set it into a small thin tin vessel and incorporate slowly about two gills of syrup, flavored with lemon peel and mingled with half as much calf's foot jelly, sweetened and clarified (No. 104). Incrust a dome-shaped mold wider than its height in lightly salted pounded ice and put in a one-inch layer of thick clear jelly with raspberry juice at the bottom, and let it settle; as soon as it is hard lay another tin mold of the same shape, but narrower, on top of it, filling it up with pounded ice; pour a little of the same warm jelly between the two molds to fill up the entire vacancy and let it harden. Then remove the ice from the smaller mold and replace it by warm water so that it can be easily removed. Fill the center of the mold at once with the rice cream preparation (No. 160) thickened on ice and mixed with two spoonfuls of whipped cream and a salpicon composed of shredded pistachios, candied pineapple and half-sweetened cherries; cover the preparation with a layer of jelly and close the mold with a deep cover, on which lay pounded ice. Keep it for forty minutes longer on ice and finally remove the mold, wash it quickly in warm water and invert its contents on a cold dish. Fasten on the summit an almond paste ornament fixed on by a hatelet garnished with fruits.