3/4 tablespoon granulated gelatine
4 tablespoons powdered sugar
1 tablespoon cold water
2 tablespoons boiling water
3 tablespoons Madeira wine
3 cups cream
Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.
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