Categories: molded desserts

Ingredients

• 2 envelopes unflavored gelatin
• 3/4 cup sugar
• 4 eggs, separated
• 2 cups milk
• 3/4 cup cream sherry
• 1/2 tsp. almond extract
• 2 cups (1 pint) whipping or heavy cream, whipped
• 1/4 cup sliced almonds
• Graham Cracker Almond crust:
• 1 cup graham cracker crumbs
• 2 Tbsp. sugar
• 1/4 cup melted butter
• 1/4 tsp. almond extract

Directions

1. In medium saucepan, mix unflavored gelatin with 1/2 cup sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes; add sherry and almond extract. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
2. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat, until stiff. Fold egg whites, then whipped cream and almonds into gelatin mixture. Turn into prepared crust; chill overnight. To serve, unmold onto pedestal plate and garnish center of ring with floral bouquet.

3. Graham Cracker Crust

4. In small bowl, combine graham cracker crumbs, sugar, melted butter and almond extract. Press onto bottom and 1/3 up sides of 10-inch fluted tube pan, chill

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