Stone Cream

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 pint cream
• 1/4 ounce gelatin
• 3 drops vanilla extract
• 3 tablespoons apricot jam
• 1 wineglass sherry wine, medium dry
• 1 lemon
• sugar, to taste

Recipe

• 1 sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
• 2 add the vanilla extract.
• 3 let this cool down for about 15 minutes,.
• 4 place a deep glass bowl on the kitchen floor on a layer of newspaper.
• 5 place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
• 6 climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
• 7 place the dish in the refrigerator overnight.
• 8 the next day the dish will be aerated and bubbly, and ready to serve.