1 teaspoon gelatine
1 cup figs, cut up
1/4 cup filberts, chopped
1/2 teaspoon almond extract
1/4 cup powdered sugar
1/3 cup syrup from preserved figs
1/8 teaspoon salt
1/2 pint cream, whipped

Soak gelatine in fig syrup, and dissolve over hot water; add cut figs, filberts, salt and almond extract.

Chill and stir until light.

Fold in whipped cream with powdered sugar added, and freeze without stirring.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Emile Claus: Un coin de mon jardin, 1901.

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