Chop 2 ounces of pistachios finely.

Soak gelatin in cold water to swell. Press it out, combine with warm milk, then, stirring, bring to a boil, filter and cool. Add cut nuts, cut into small pieces marzipan, liquor and coloring. Mix and put in the refrigerator to get firm.

Whisk cream until fluffy, fold in the pastry, put it in the mould and cool until firm.

Before serving, put pudding on the plate, sprinkle with pistachios and powdered sugar.