Tortoni Cups

This ice requires the use of lead molds representing plain, shallow, round baskets; line them with rather thin strawberry ice cream (No. 3451) and freeze for one hour; unmold and lay over sheets of paper placed on a tin; fill quite full and rounded on top with iced biscuit preparation (No. 3435) and put them into the freezing box. When the iced biscuit is sufficiently congealed decorate each ice cream with roses of medium size molded in raspberry, orange, lemon and pineapple water ices, one quart being sufficient for twelve flowers; fill some of the rose molds with lemon and orange, others with raspberry and pineapple. Pack in ice, freeze and unmold; lay each one on the above biscuit preparation, it being sufficiently hard to have the rose set firmly on top of the roundest part; put them in a freezing box (Fig. 622) for half an hour and serve.