1 / 2 a pint of cream
1 / 4 of a pint of milk
1 / 4 of an ounce of gelatin
1 tablespoonful of brandy or sherry [ if like ]
1 dessertspoonful of castor sugar,
vanilla essence,
Savoy or finger biscuits,
jelly, cherries, angelica or other decoration.
Cover the bottom of a charlotte mould thinly with jelly.
when set garnish with strips of angelica and halved cherries.
Cover with jelly to the depth of about 1 / 2 an inch, let the jelly set.
Line the mould with Savoy biscuits.
Dissolve the gelatin and sugar in the milk, then strain it and add the brandy and vanilla essence to taste.
When cool stir into the stiffly whipped cream.
Pour into the prepared mould and set on ice or in a cool place until firm.
Cooking time from 15 to 20 minutes after the mould is prepared.
Sufficient for 1 medium sized mould
