Currant and Raspberry Cheese

Pick a pound of red currants and a pottle of raspberries, and put them in a sugar-boiler with half a pint of water, and three-quarters of a pound of sugar; stir this over the fire until thoroughly dissolved: five minutes boiling will suffice; rub the pulp through a hair sieve into a basin; add two ounces of gelatine dissolved in half a pint of water; mix, and fill a piped mould with this; and when the cheese is set firm, turn it out on its dish, and fill the centre of the pipe with, whipped cream.