Stone Cream

1. 1

   Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.

2. 2

   Add the vanilla extract.

3. 3

   Let this cool down for about 15 minutes,.

4. 4

   Place a deep glass bowl on the kitchen floor on a layer of newspaper.

5. 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. 6

   Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.

7. 7

   Place the dish in the refrigerator overnight.

8. 8

   The next day the dish will be aerated and bubbly, and ready to serve.

No additional tips available.