Categories: molded desserts
Ingredients
- 2 envelopes unflavored gelatin
- 3/4 cup sugar
- 4 eggs, separated
- 2 cups milk
- 3/4 cup cream sherry
- 1/2 tsp. almond extract
- 2 cups (1 pint) whipping or heavy cream, whipped
- 1/4 cup sliced almonds
- Graham Cracker Almond crust:
- 1 cup graham cracker crumbs
- 2 Tbsp. sugar
- 1/4 cup melted butter
- 1/4 tsp. almond extract
Directions
- In medium saucepan, mix unflavored gelatin with 1/2 cup sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes; add sherry and almond extract. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
- In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat, until stiff. Fold egg whites, then whipped cream and almonds into gelatin mixture. Turn into prepared crust; chill overnight. To serve, unmold onto pedestal plate and garnish center of ring with floral bouquet.
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Graham Cracker Crust
- In small bowl, combine graham cracker crumbs, sugar, melted butter and almond extract. Press onto bottom and 1/3 up sides of 10-inch fluted tube pan, chill