Gateau Des Cerise.

Ingredients

• Red Cherries
• White Heart Cherries
• Bitter Almonds
• Sugar
• Angelica
• Gelatine
• Water

Directions

1. Remove the stones from the red cherries and crack half of them.

2. Combine the cherries, cracked stones, sugar, and ½ pint of water in a stewing jar.

3. Place the jar in a pan of water and cook until the cherries become a puree and the kernels are soft.

4. Pass the mixture through a sieve.

5. Soak the gelatine in the remaining ½ pint of water.

6. Heat the puree, melt the gelatine, and use some to fix decorations in the mould.

7. Blanch the almonds by pouring boiling water over them and removing the skins.

8. Dip the almonds in the glaze and place them at the bottom of the mould along with the angelica rings.

9. Gently stew the white heart cherries until tender but not bursting, then dip them in the gelatine and place them in the mould.

10. Stir the remaining gelatine into the cherry mixture until nearly set, then pour into the mould.

11. Chill and serve with whipped cream or Devonshire clotted cream.