Line one pound baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick; fill the centre with cream that has been whipped to a stiff froth and to which you have added a cupful of seedless raisins that have been soaked in orange juice overnight. Drain them perfectly dry; add a drop or two of cochineal to the cream to make it slightly rose-colored. Put another layer of pistachio ice cream over the top and put on the lid. Bind the seams of the mould with strips of muslin that have been dipped in melted paraffin. Pack the moulds in salt and ice; stand them aside for at least two hours. At serving-time plunge them in a kettle of boiling water, and turn the creams out on a long platter. Serve with grape sauce.