Rice Mousse With A Compote Of Mandarins Recipe

4 ounces of pistachio nuts
1 tablespoonful of gelatin
1 pint of water
1 pint of cream
1/2 pound of sugar
1 teaspoonful of almond extract
3 drops of green coloring
Blanch the pistachio nuts and put them through a meat grinder. Boil
the sugar and water for five minutes; when cool, add the coloring, the
pistachio nuts, and the gelatin moistened in a little cold water. When this
is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as
directed.
If this is not too well mixed the cream will separate, which makes the
handsomer dessert. When the mousse is turned from the mold it will then
have a solid white base with a rather green, beautiful transparent mixture
at the top.
This will serve ten persons.

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