Take ½ lb. dried figs, 1 oz. of castor sugar, ¼ oz. leaf gelatine, ½ pint water, 1/8 pint cream, the thinly-cut rind of half a lemon. Cut the figs into small pieces, put them into a jar with the water (sherry or claret may replace a little of the water if liked), sugar and lemon rind, simmer gently on the stove or in the oven until tender, rub through a fine sieve. Stir in two tablespoonfuls of cream, pour the preparation in a mould previously wetted or lined with jelly if preferred. Then set, turn out and serve with stiffly-whipped, sweetened cream piled in the centre.