Method.—First put the gelatine to soak in a little milk.
Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost.
Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly.
Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in place.
Beat up the cream stiffly with the sugar.
Add the vanilla flavouring and the melted gelatine. This must be neither too hot nor too cold.
Stir it thoroughly, but quickly, into the cream, and pour at once into the prepared tin.
When set, dip the bottom of the tin into hot water for a second or two, and turn it carefully on to a glass dish.
Custard Cream.
- Ingredients—½ pint of double cream.
- 3 tablespoonfuls of castor sugar.
- 1 oz. of amber gelatine, or less than ½ of the opaque.
- 1 whole egg.
- 3 yolks.
- ½ pint of hot milk.
- A few drops of vanilla or other essence.