1 cup apricot pulp, 2 eggs, grated rind and juice of 1/2 lemon, 1/2 cup sherry or canned apricot syrup, 1/2 cup sugar, 1/4 oz. gelatine.

Soak the gelatine in a little cold water for about ten minutes. Mix the lemon juice and rind, wine, sugar and yolks of eggs, put over a gentle fire and cook until the mixture thickens, stirring vigorously, add gelatine, stir until thoroughly dissolved, then pour over the stiffly-beaten whites of eggs. Line a mould with sponge fingers, then gently pour in the mixture and leave till firm.