Constance Pudding

Pour a quart of cream into a vessel to stir with ten ounces of vanilla sugar (No. 3165); strain through a sieve and freeze. Prepare a salpicon of fruits, such as apricots, cherries, plums and pineapple, also have some macaroons stuffed with apricot and macerated in maraschino. Imbed a two-quart pudding mold (Fig. 633) in salted ice; coat it with a thin layer of uncooked strawberry ice cream (No. 3451) and fill it in layers composed of the above vanilla ice cream, the fruits, more vanilla ice cream and then the macaroons, continuing until perfectly full, having the last layer of ice cream; force on the cover and freeze for one hour and a half. Invert and dress on a napkin, serving separately a sauce made with vanilla ice cream (No. 3458) finished with maraschino.