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

  1. Drain and stone the cherries and reserve liquid.
  2. Mix half cherries and half sultanas and put into bottom of bowl.
  3. Dissolve gelatine in water.
  4. Separate egg yolks and whites, whisk yolks, lemon juice and rind and sugar until thick and creamy.
  5. Stir in the dissolved gelatine, then the sieved cottage cheese.
  6. Whisk cream lightly and egg whites stiffly, and fold into cheese mixture.
  7. Pour into dish. Leave to set.
  8. When set, top with remaining "cherries and sultanas.
  9. Measure cherry syrup and if necessary add water to give1/4 pint, blend with arrowroot.
  10. Bring to boil, stirring and cook until clear and thickened, spoon over cherries.