|Thick custard||3⁄4 Pint (Made With Custard Powder Or Yolks Of 2 Eggs And 3/4 Pint Milk)|
|Almond essence||2 Drop|
|Macaroons||3 Medium, crumbled (Average Sized)|
|Powdered gelatin||1 Tablespoon|
|Water||4 Fluid Ounce (1 Gill)|
|Blanched almonds||2 Ounce|
|Glace cherries||1 Tablespoon|
Dissolve the gelatine in the water.
Add to the hot custard, together with almond essence and macaroon crumbs.
Put into mound and allow to set.
Split the almonds and brown under a grill or in the oven.
Turn out the cream and decorate with almonds and cherries.