1 env. unflavored gelatin
Pinch of salt
6 tbsp. granulated sugar
2 eggs, separated
1 1/4 c. milk
1 c. heavy cream, whipped
1 tsp. vanilla
1/4 c. toasted thin sliced almonds

The day before or early in the day, in the top of a double boiler, combine gelatin, salt, and 2 tablespoons sugar. Stir in egg yolks, then slowly stir in milk. Cook over boiling water, stirring until mixture coats a spoon. Remove at once. Refrigerate until slightly thicker than unbeaten egg whites.

Beat egg whites until they form moist peaks when beater is raised. Fold into yolk mixture, along with whipped cream, vanilla and nuts. Leave in bowl or turn into 1 1/2 quart mold or 6 to 8 custard cups. Refrigerate until served. Unmold and top with fresh or frozen strawberries, chocolate sauce or topping of your choice.