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| CLASSIC ALMOND CREME | |
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1 env. Knox unflavored gelatin 1/4 c. water 1 1/2 c. whipping cream 1/2 c. sugar 2 eggs 1/2 tsp. almond extract In small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until completely dissolved. In blender, whip cream, sugar eggs and almond extract 2 minutes. While whipping gradually add gelatin mixture and process until blended. Pour into dessert dishes. Chill. Garnish with strawberries, other fresh fruit and almond slices. Makes 6 servings. | |
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recipe reviews #181121
Kathy Visconte (South Carolina) says:
Soooo this recipe ends up with eating raw eggs???
#181122
Bill (Arkansas) replies:
If you are concerned about the eggs, use pasteurized eggs. "Egg Beaters" are sold in a carton at your local supermarket.
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