Line the inside of a soufflé mould with vanilla ice-cream bringing it from a point in the centre at the bottom, and level to the top edge so as to make a hollow centre in the shape of an inverted cone.
On this place two or three lines of overlapping thin slices of fresh pineapple in such a way that those on the top overlap the edge of the dish. In the centre arrange a pyramid of wild strawberries, cover them with a purée of raspberries and sprinkle with chopped pistachios.
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