Toasted Almond Sponge
|Envelope of unflavored gelatin||1|
|Milk||1 1⁄4 Cup (20 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Soften gelatin in 1/2 cup cold water.
In heavy skillet caramelize 3/4 cup sugar, stirring constantly so it doesn't burn.
Remove from heat when a deep golden brown.
Slowly add milk.
Cook and stir till all caramel dissolves.
Remove from heat.
Add softened gelatin, the 1/4 cup sugar, and salt; stir till dissolved.
Pour into bowl and chill till thick and syrupy.
Whip cream; fold into gelatin.
Fold in almonds, reserving a few for garnish.
Chill till firm, 2 to 3 hours.
Spoon into sherbet dishes.
Top with reserved almonds.