Favart Souffles

Have ready a burnt almond ice cream preparation (No. 3455); when frozen mix into it as much whipped cream and with this partly fill some crimped paper cases; on top lay slices of hazelnut biscuit (No. 3241) soaked in maraschino, and strawberries in their juice macerated in kirsch; cover and shape to resemble baked souffles; besprinkle with powdered macaroons and icing sugar; color briskly in a quick oven, then stand them on the shelves of a tin freezing box; freeze for one hour and serve.