Boil the sugar and water; add the lemon and skim well.
Add the cherries (stoned), and stew for a quarter of an hour.
Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.
Pour the mixture into a border mould.
When set, dip it in hot water for a second or two, and turn on to a glass dish.
Serve with whipped cream in the centre.