Stone Cream (english)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Desserts, English | 4 | Servings |
INGREDIENTS
| 5 | oz | Apricot or strawberry jam |
| 1 | t | Lemon juice |
| 1 | pt | Double cream |
| 1 | oz | Caster sugar |
| 1/2 | oz | Gelatine |
| 2 | T | Water |
| Extra cream to decorate |
INSTRUCTIONS
Mix the jam and the lemon juices together and spread over the base of a glass serving bowl. Pour the cream into a thick-bottomed saucepan, stir in the sugar and heat gently until the sugar has dissolved and the cream is warm. Dissolve the gelatine in the water, stir gently into the cream and pour over the jam. Leave in a Cooi place until set, then whip the extra cream and decorate with piped rosettes or stars. Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 1.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g