Stone Cream

• 8oz apricot, plum or strawberry jam
• 1 pint single cream<

Cover the bottom of a glass dish about one inch thick with the jam. Put the cream into a thick pan with the sugar and bring only just to the boil. Mix the gelatine with a tablespoon of water and stand it in a bowl of hot water until the gelatine is syrupy. Stir this into the cream. Strain the mixture and when it is nearly cold, stir it well and pour it gently over the jam.

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