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Whipped Red Currant Cream

Place in a saucepan one ounce of gelatine with half a pint of water, set it on the fire until boiling and dissolved, and mix with it one breakfast cupful of red currant juice and the juice of a large lemon, or two small ones. Sweeten the mixture to taste, stir over the fire until boiling again, strain through a fine hair-sieve and leave until cool. Then sweeten one pint of sweet cream with four tablespoonfuls of caster-sugar, whisk it to a stiff snow or froth, add it to the currant-juice, and whisk the whole together. When the mixture is very thick, turn it into a mould packed with ice. When set, dip the mould in warm water, wipe, and turn the cream out onto a fancy dish.