Stone Cream

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz apricot, plum or strawberry jam
  • 1 pint single cream
  • 2oz Icing sugar
  • ΒΌoz gelatine


    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.

    This dish was first mentioned in the seventeenth century. It should be made the day before it is needed. Isinglass gives the best result, but is little used now, so gelatine will suffice. Sometimes the juice and grated rind of a lemon, and a wineglass of white wine were poured over the jam before the cream was added and the dessert used to be prettily decorated. Apricot jam is recommended, but other kinds will do. The cream should not be stiff.