Stone Cream
Ingredients
Instructions
- Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
- Add the vanilla extract.
- Let this cool down for about 15 minutes,.
- Place a deep glass bowl on the kitchen floor on a layer of newspaper.
- Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
- Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
- Place the dish in the refrigerator overnight.
- The next day the dish will be aerated and bubbly, and ready to serve.
Nutrition & Diet Analysis (per serving)
309
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).