Cut up the apples, and stew them with the sugar, lemon, and water, until tender.
Rub them through a hair sieve.
While the apples are cooking, soak the gelatine in the cream.
Then stir over the fire until the gelatine is quite dissolved.
Add the cream and gelatine to the apple pulp, and beat all well together.
Colour with cochineal, and pour into a wetted mould.
When firm, dip for a second or two into very hot water, and then turn on to a glass dish.