Scottish Stone Cream

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (1/4 ounce) envelope gelatin
• 1/2 cup sherry wine
• 1 1/2 cups light cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2/3 cup apricot jam
• toasted almond (optional)

Recipe

• 1 soften the gelatin in the sherry.
• 2 heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. remove from heat and cool down until the mixture begins to thicken. add the vanilla extract.
• 3 spread half of the apricot jam in the bottom of a glass serving dish. if the jam is very thick thin it out with a little brandy.
• 4 spoon in the cream mixture and place in your refrigerator. when this has set, spread the remaining apricot jam over. sprinkle with toasted almonds, if wished.