|Plain gelatin||4 Teaspoon|
|Cold water||2 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|White sugar||1 Cup (16 tbs)|
|Grape juice||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Orange juice||1 Tablespoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
Let gelatine stand in cold water until soft, then dissolve in boiling water.
Add sugar and fruit juices, and chill until mixture begins to set.
Beat until frothy.
Whisk in the stiffly beaten egg whites and beat mixture until almost firm.
Fold in the cream whipped.
Pile in sherbet glasses.
Garnish with whipped cream topped with a candied violet or sprinkled with mauve trimettes.