Crusted Honey Almond Cream
|Unflavored gelatin||1 Tablespoon|
|Pure almond extract||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Wheat germ||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Almonds||1⁄4 Cup (4 tbs), slivered|
Soften gelatin in 1/2 cup cold milk.
Combine remaining milk with egg yolks and salt in top of double boiler and cook gently over hot water until mixture thickens just enough to coat spoon.
Remove from heat.
Add gelatin mixture and chill until it begins to set.
Beat egg whites stiff.
Blend in honey and flavoring.
Fold into gelatin-yolk mixture.
Turn into shallow pan, 8 inches x 8 inches, which has been rinsed in cold water.
Mix wheat germ, almonds and oil and sprinkle over top.
Chill until firm.
Cut into squares to serve.