Pour the jelly in the mold and cool until set.

Bring milk to a boil, add washed rice and cook over low heat until soften. Add sugar powder and vanilla sugar, soaked and dissolved gelatin, macerated in liqueur cherries and cool, stirring.

When the mass cools, blend it with whip cream, beaten stiffly eggs. Mix and turn on the jelly mold. Cool.

Plunge the mold into hot water for several seconds before serving and turn then on chilled plate.