Scottish Stone Cream - cooking recipe

Ingredients

1 (1/4 ounce) envelope gelatin
1/2 cup sherry wine
1 1/2 cups light cream
1/4 cup sugar
1 teaspoon vanilla extract
2/3 cup apricot jam
toasted almond (optional)

Preparation

Soften the gelatin in the sherry.
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.
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.
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.