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Almond Creme

2 envelopes unflavored gelatin
1/2 cup water
3 cups heavy whipping cream
1 cup sugar
4 eggs, lightly beaten
1 teaspoon almond extract
Fresh raspberries and chocolate curls, optional

In a large 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 completely 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

Printed from tasteofhome.com Jul 25, 2008

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Almond Creme cont.

thermometer reads 160° and coats the back of a metal spoon. (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.

Yield: 8 servings.