2 envelopes unflavored gelatin
1/2 cup water
3 cups whipping cream
1 cup granulated sugar
4 eggs, beaten
1 teaspoon almond extract
Fresh raspberries and chocolate curls, optional
In a saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is dissolved.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160 degrees F/70 degrees C (do not boil). Remove from the heat. Stir in almond extract.
Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.
Makes 8 servings.
Date: June 16, 2004