Stone cream

• 2 tablespoons apricot jam
• rind and juice of 1 lemon
• 1

Spread the bottom of a wide bowl with the apricot jam. Grate the lemon rind over the jam, and sprinkle it with the lemon juice and sherry.

Heat the cream in a small pan, when it reaches boiling point stir in the sugar and allow to cool.

Put the gelatine in a cup with 3 tablespoons of hot water, and stand it in a shallow pan of water over a moderate heat, stirring until completel