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Stoned Cream
- Serves
6
- Difficulty
Easy
By Keith Floyd
Published 1988
This is a very old Lancashire dish. You need a step-ladder in the kitchen to make it and a lot of newspaper on the floor.
Ingredients
1 1 pint 600 ml - Cast
Method
Soak the gelatine in half a cup of water and dissolve over a low heat. Boil the cream for a few minutes with a little sugar, the melted gelatine and a few drops of vanilla essence.
Cover the bottom of a deep glass dish with the apricot jam, sherry, lemon juice and a little grated rind. When the cream has cooled a little, pour it into this dish from as great a height as you can. Let it s
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