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Almond Creme
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |