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