Yield: 4 Servings
|Apricot or strawberry jam
|Extra cream to decorate
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@... on Mon, 7 Oct 1996.