Soak the gelatin in cold water. Boil the milk. Mix the egg yolks and the sugar, using a whisk, until perfectly smooth. Pour into the boiling milk little by little, stir, heat over a low fire, stirring continuously. As soon as the cream coats the spoon, remove from the heat and pour immediately into a large bowl. Wipe the gelatin sheets, mix them into the boiling cream, stir until they melt completely. Allow to cool. Mix in the almond oil then the whipped cream. Decorate with lightly grilled almonds. Serve chilled.
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1 cup milk
1/4 cup sugar
2 egg yolks
1 2/3 cups almond oil
8 gelatin sheets
1 1/2 lb whipped cream
1 3/4 oz almonds, chopped
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10
mn
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15
mn
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Almond oil is sold in groceries. If you cannot find it, replace with barley water.
