Beat the cream up stiffly.
Melt the gelatine; add to it the sherry, lemon juice, and flavouring.
Stir it quickly into the beaten cream.
Pour it into a wetted mould.
When set, dip it into very hot water for a second, and turn it carefully on to a glass dish.
Lemon Sponge.
- Ingredients—½ oz. packet of gelatine.
- 1 pint of cold water.
- ½ lb. of lump sugar.
- The thin rind and juice of two lemons.
- The whites of 3 eggs.
Method.—Soak the gelatine in the water with the rind of the lemon for one hour.
Add the sugar and dissolve it over the fire.
Stir and simmer it for a few minutes.