Stone Cream

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stone Cream

desserts, english

5 oz apricot or strawberry jam
1 teaspoon lemon juice
1 pint double cream
1 oz caster sugar
1/2 oz gelatine
2 tablespoon water
1 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.