"pain" of Apricots

Soften two ounces of gelatine in cold water and dissolve it in a gill of almond milk (No. 4) and a gill of syrup at thirty-two degrees; pass it at once through a fine colander into a tinned basin. Place in another vessel a pint and a half of fine apricot puree sweetened and flavored with a little kirsch; pour this puree in with the gelatine, and standing it on ice stir steadily until cold. As soon as it begins to thicken transfer it into a cylindrical jelly mold incrusted in chopped ice, keeping it thus for another hour and a half. When ready to serve unmold; surround the base with a circle of fine halved apricots covered with apricot marmalade (No. 3675) diluted with a little kirsch.