|Unflavored gelatin||2 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Ground toasted filberts||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Soften gelatin in 1/3 cup water.
Heat milk in me- dium heavy saucepan; stir in gelatin until dissolved.
Beat egg yolks and sugar until light and fluffy; stir into hot milk gradually.
Cook over low heat, stirring constantly, until mixture thickens and coats metal spoon.
Do not boil.
Remove from heat; stir in cognac, vanilla and ground filberts.
Chill until thick- ened.
Beat egg whites until stiff but not dry.
Fold into filbert mixture with whipped cream.
Pour into 5-cup souffle dish with 4-inch collar of waxed paper around dish.
Chill until set.
Garnish side of mousse with additional toasted chopped filberts if desired.