Peel and divide six oranges into sections, and carefully remove the white skins.
Dip each piece into the jelly, and line a plain round charlotte Russe tin with them.
Place them to form a star in the bottom of the mould, and fill up any spaces with the chopped pistachio kernels.
Add the juice of three oranges to the whipped cream.
Mix in the sugar, and add, last of all, the melted gelatine.
Pour the cream into the tin.
When set, dip the tin in hot water to loosen the pieces of orange, and then turn carefully on to a glass or silver dish.