2670—Ananas à la Ninon

Line the sides of a soufflé timbale with vanilla ice-cream, laying it in an oblique strip from the edge of the utensil to the centre of the bottom of the timbale. Upon this layer of ice-cream set two or three rows of thin pine-apple slices, in such a way as to make the slices of the last row project beyond the edge of the timbale.

In the centre of the mould build a pyramid of wild strawberries; cover this with a raspberry purée, and sprinkle the latter with chopped pistachios.