1 qt. milk
3/4 c. sugar
5 eggs, separated
1 tsp. vanilla
Pinch of salt
2 env. unflavored gelatin
18 almond macaroons, crumbled
1 c. heavy cream, whipped & sweetened
1/2 c. toasted almonds

Reserve 1/2 cup milk. Combine remaining milk, sugar, egg yolks, vanilla and salt in top of double boiler. Cook over boiling water, uncovered, until mixture thickens. Soak gelatin in reserved 1/2 cup milk. Melt gelatin mixture in some of hot custard, then add to remaining custard. Allow to cool slightly.

Beat egg whites until stiff and gradually fold into cooled custard. Add crumbled macaroons. Pour into medium-sized ring mold and chill thoroughly. Unmold on a silver tray, ice with whipped cream and sprinkle with toasted almonds. Yield: 8 to 10 servings.