Almond Bavarian Cream
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chopped blanched almonds||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||6 , slightly beaten|
|Vanilla extract||3⁄4 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Heavy cream||2 Cup (32 tbs), whipped|
Soften gelatin in 1/2 cup of the milk.
Combine remaining milk, almonds, sugar, and egg yolks in top part of double boiler.
Cook over hot water until smooth and thickened, stirring constantly.
Remove from heat.
Stir in vanilla and almond extracts.
Add softened gelatin; stir until completely dissolved.
Chill until mixture begins to thicken to consistency of egg white.
Fold in whipped cream.
Lightly oil a 2-quart mold with salad oil.
Turn mixture into it and chill until firm.
Unmold and serve with crushed sweetened fruits or berries.