Mix in a vessel one pint of Apricot pulp, five ounces sugar, one gill of almond milk, and a half gill of Kirschwasser. Bring it to twenty- two degrees, then strain through a sieve and freeze.

Mix in as much whipped cream.

Have a three pint pudding mould packed in ice. Coat the inside with strawberry ice cream, and fill it in layers, composed of the above prepared cream. Between each layer, arrange a macedoine of fresh fruit, macerated in Kirsch, and some biscuits soaked in maraschino. Let the last layer be ice cream.

Pack and freeze for one hour and a half; unmould and serve with a separate sauce made of strawberry ice cream, mixing a little Kirsch and whipped cream.