• ¼ oz. gelatine
• 4 tablesp. water
• 1½–2 oz. castor sugar
• sherry, or vanilla essence
• 1 pt. double cream

Soak the gelatine in the cold water for 5 min. Heat gently until quite dissolved and clear. Stir in the sugar until dissolved. Add the sherry or vanilla. Whip the cream until thick and fold into it the flavoured liquid gelatine. Pour into a prepared mould and leave to set.