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.