Turban with Pineapple or Strawberry or Sultana

Put one pint of apricot pulp in a vessel with two gills of almond milk (No. 4) and one gill of maraschino; add some syrup to bring the preparation to twenty-two degrees, then strain, freeze and mix with it the same quantity of whipped cream (No. 50). Place this preparation in a turban-shaped mold, pack in ice to freeze for one hour, then unmold and decorate around the center with some well-pared, ripe pineapple cut in four, and the hard center core suppressed; then cut up the remainder in slices, lay them it in a vessel and bestrew with sugar, pouring over some rum so that they macerate for half an hour.

Vanilla Strawberry Turban can be made by mixing in the same quantity of whipped cream (No. 50) after it is frozen; unmold and garnish the center with fresh strawberries macerated in kirsch, maraschino and a little powdered sugar. The turban can also be served plain or else trimmed with a sultana of spun sugar.