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Stone cream
- To Serve
Six
- Difficulty
Easy
Published 1978
Ingredients
2 tablespoons - rind and juice of
1 1
Method
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
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