1. Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved. 2. Add the vanilla extract. 3. Let this cool down for about 15 minutes,. 4. Place a deep glass bowl on the kitchen floor on a layer of newspaper. 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. Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can. 7. Place the dish in the refrigerator overnight. 8. The next day the dish will be aerated and bubbly, and ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
