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Velvet Cream with Fraise du Bois
from the kitchen of Sharmagne Leland-St. John

1/2 ounce gelatin
1 gill of water
1/2 pint light sherry
1 lemon peel grated
1 lemon juiced
5 ounces sugar
fresh fraise du bois or strawberries, stemmed


Dissolve half an ounce of gelatin in a gill of water.  Add half a pint of light sherry, grated lemon peel, the lemon juice and the sugar.   Stir over a low burner until the sugar is thoroughly dissolved.  Then strain and cool.  Before it sets beat into it a pint of cream.  Half fill the small molds with the fraise du bois or chopped strawberries, pour the mixture on top, and chill until ready to serve.


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