Stone Cream Recipes

STONE CREAM

Steps:

• Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
• Add the vanilla extract.
• Let this cool down for about 15 minutes,.
• Place a deep glass bowl on the kitchen floor on a layer of newspaper.
• Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
• Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
• Place the dish in the refrigerator overnight.
• The next day the dish will be aerated and bubbly, and ready to serve.

SCOTTISH STONE CREAM

Steps:

• 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.

ROASTED STONE FRUIT WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.