18 whole figs. The juice of one lemon. 1 cup of liquid. 1/2 cup of sherry wine or orange juice. 1/2 an ounce of gelatine. 1/4 cup of cold water. 1/4 cup of powdered sugar. 1/2 cup of sugar. 1 cup of double cream. A few drops of vanilla extract.

Wash the figs and cook, until the skin is tender, in boiling water. Drain the figs from the liquid, of which there should be one cup. Soften the gelatine in the cold water, and dissolve in the hot liquid; add the sugar, stir until dissolved and cooled somewhat, then add the lemon juice and wine and strain into a shallow dish. Add the sugar and vanilla to the cream and beat until stiff to the bottom of the dish. Dispose the figs in the centre of a glass serving dish and surround with the whipped cream and the jelly, cut in cubes, alternating the cream and cubes of jelly.