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Whipped Jelly

This is used for filling glasses, or as a garnish for sweets, in the same way as whipped cream. The jelly should be just beginning to set, and is then to be put in a good-sized bowl and whipped, preferably with a wicker whisk, until it is frothy. The remnants may be warmed to the right consistency and treated in the same way. Jelly may also be chopped very finely on a damp sheet of paper; the more it is chopped the lighter it becomes, and it then answers the same purpose.