|Eggs||5 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Plain gelatin||1 Ounce (1 Envelope)|
|Cold water||2 Tablespoon|
|Whipped heavy cream||1 Pint|
|Liqueur||1 Cup (16 tbs) (Galiano Cognac, Creme De Cacao Amaretto)|
Beat the yolks with sugar until mixture is light yellow.
Add pinch of salt.
Add vanilla to milk and bring just to a boil.
Add milk to beaten egg yolks, mixing thoroughly.
Heat over low heat, stirring constantly, but do not boil.
Soften gelatin in cold water, add to milk and strain mixture through a fine sieve.
Cool on a big bowl of ice, then fold in whipped heavy cream.
Fold in whipped-until-stiff egg whites.
Add 2 to 3 oz. of your favorite liqueur.
Pour into a serving bowl or individual serving glasses and chill in refrigerator.
Just before serving float a tablespoon of the remaining liqueur on top of each portion.