|Gooseberry cream||1 1⁄2 Pint|
|Lemon jelly||1⁄2 Pint (Clear Variety)|
Thinly coat the bottom of a mould with jelly, and, when set, decorate with neatly-cut slices of cherry and leaves of angelica.
Both these fruits should be cut thickly as they are translucent and will not show clearly if too thin.
Re-coat with a second layer of cold liquid jelly, sufficient only to cover the decoration.
When the jelly has set, line the sides of the mould with savoy fingers, having trimmed the ends so that they fit closely on to the jelly.
Remove any crumbs from the surface of the jelly with the tip of a dry pastry brush.
Pour the gooseberry cream into the lined mould and leave to set.
Trim the fingers level with the rim.
Turn out and decorate with piped cream.
If preferred, the base of the mould may be lined with sponge fingers.