Stone Cream

Directions

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.