Stoned Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

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.


  • 1 leaf gelatine
  • 1 pint (600 ml) double cream
  • Cast


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