Soften gelatine in half of the sherry and heat over boiling water until gelatine dissolves.
Remove from heat and stir in remaining sherry, sugar, vanilla and salt.
Cool and stir in the milk.
Mixture may curdle but will not affect the delicate texture.
Chill in a flat pan, stirring occasionally until thickened.
Beat until smooth and fold in the stiffly whipped cream.
Taste for sweetness.
Pour into a rinsed mold and cover with plastic.
Chill several hours or overnight.
Unmold and garnish with candied fruits.