2 cups of sweet cream.
½ oz. Cooper’s gelatine, soaked in a very little cold water one hour.
½ cup white sugar (powdered.)
1 teaspoonful extract of bitter almonds.
1 glass white wine.
Heat the cream to boiling, stir in the gelatine and sugar, and, so soon
as they are dissolved, take from the fire. Beat ten minutes, or, what
is better, churn in a syllabub-churn until very light; flavor, and add
by degrees the wine, mixing it in well. Put into moulds wet with cold
water.