Cut cherries crosswise into thin slices. Soak gelatin in 2 tablespoons milk.
Heat remaining milk in a double boiler. Beat eggs slghtly and combine with sugar.
Pour hot milk onto the egg and sugar mixture, then return to double boiling and continue to cook, stirring constantly until mixture has thickened enough to coat the back of a spoon.
Remove from heat, add soaked gelatin; stir until gelatin has thoroughly dissolved.
Refrigerate for 20-30 minutes or until mixture has somewhat gelled. Add vanilla to the whipping or heavy cream, beat in a cold electric mixer bowl until cream is light and fluffy.
Fold whipped cream into gelatin, gently, so as not to deflate, but until well mixed.
Add cherries and refrigerate overnight.
Serve in sherbet glasses and garnish with a dollop of whipped cream and a cherry.
Submitted by: CM
