Ginger Cream Recipe

Soak a quarter of a box of gelatine in half a cup of milk for half an

hour, then place the bowl over steam until the gelatine is perfectly

dissolved. Add to it four ounces of granulated sugar and a pint of

whipped cream, two tablespoonfuls of preserved ginger chopped fine, two

tablespoonfuls of the ginger syrup and a tablespoonful of almonds

blanched and chopped very fine. Stir until it begins to thicken, pour

into a mould and set on the ice. Serve in a glass dish and powder the

top with chopped almonds.

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