For 6 people you need
medium can cherries 4 oz. sultanas 1 oz. powder gelatine 2-3 tablespoons hot water 2 eggs juice of 1 lemon rind of 1 lemon 3 oz. castor sugar 8 oz. cottage cheese 1/4 pint double cream
To glaze
syrup from canned cherries water, if necessary 1 level teaspoon arrowroot OR cornflour
- Drain and stone the cherries and reserve liquid.
- Mix half cherries and half sultanas and put into bottom of bowl.
- Dissolve gelatine in water.
- Separate egg yolks and whites, whisk yolks, lemon juice and rind and sugar until thick and creamy.
- Stir in the dissolved gelatine, then the sieved cottage cheese.
- Whisk cream lightly and egg whites stiffly, and fold into cheese mixture.
- Pour into dish. Leave to set.
- When set, top with remaining "cherries and sultanas.
- Measure cherry syrup and if necessary add water to give1/4 pint, blend with arrowroot.
- Bring to boil, stirring and cook until clear and thickened, spoon over cherries.