Scottish Stone Cream

1. 1

   Soften the gelatin in the sherry.

2. 2

   Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.

3. 3

   Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.

4. 4

   Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.

* Per serving · 4 servings · Values may vary.

No additional tips available.