Combine spices and blend with boiling water.
Stir milk while heating to lukewarm (120°F.), not hot.
Remove from heat and stir in dissolved spices and rennet powder.
Pour at once into 5 sherbet glasses or custard cups.
Do not move until firm (absut 10 minutes), then chill.
Just before serving, garnish with jelly and cream cheese chilled and cut into narrow strips.