Beat the eggs and milk lightly together, and strain into a jug.
Add to them the sugar and almonds.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon.
Melt the gelatine, and add it to the custard.
Whip the cream to a stiff froth, and drop in the almond essence.
When the custard is cool, stir it into the cream.
Mix them well together, and pour into a wetted mould.
Stone Cream.
- Ingredients—1 pint of double cream.
- 2 wineglasses of sherry.
- Juice of a lemon.
- ¼ lb. of castor sugar.
- 1 gill of milk.
- 1 oz. of Nelson's or Swinbourne's opaque gelatine.
- A little almond flavouring.
Method.—Soak the gelatine in the milk with the sugar.