Rice a la Ristori

Coat a dome-shaped mold with vanilla ice cream (No. 3458), range on the bottom a layer of crushed candied chestnuts, over these a bed of chocolate mousse (No. 3473), then another layer of chestnuts and apricot marmalade (No. 3675); finish filling with a light burnt almond cream (No. 3455). Have the mold quite full, forcing the cover on tightly, pack in salted ice and freeze for three-quarters of an hour. Unmold on a garnishing of thoroughly boiled rice macerated in an eighteen-degree vanilla syrup; serve a sauce-boatful of apricot maraschino sauce at the same time.