Stone Cream

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READY IN: 20mins
Recipe by Dan-Amer 1

I am sending in this weird recipe as it is so "off the wall". It is from Lancashire and this is Lady Maclean's version of the dish taken from her cookbook. She says "You need a stepladder in the kitchen to make it and lots of newspaper on the floor". I have absolutely no idea how many persons this will serve. Be sure to let at least one of your friends or family members watch you preparing this.

Ingredients Nutrition

Directions

  1. Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
  2. Add the vanilla extract.
  3. Let this cool down for about 15 minutes,.
  4. Place a deep glass bowl on the kitchen floor on a layer of newspaper.
  5. Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
  6. Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
  7. Place the dish in the refrigerator overnight.
  8. The next day the dish will be aerated and bubbly, and ready to serve.

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