1 1/2 c. milk
1/2 c. whipping cream
1/2 c. sugar
1/4 c. blanced almonds, ground
1 tbsp. cognac (optional)
4 egg whites
1/8 tsp. salt
Butter as needed
Slivers of toasted almonds

Bring milk and cream to boil in saucepan. Add sugar and ground almonds, cook over low heat for 15 minutes. Cool. Add cognac and stir.

Beat egg whites until foamy; add salt and beat until whites form firm peaks. Gently fold egg white into almond-milk mixture. Pour into buttered 2 quart mold. Cover with foil.

Place mold into water bath pan with 1 1/2 inches water and bake at 325 degrees for 1 hour, or until silver knife comes out clean. Chill. To serve, unmold onto platter and garnish with almonds.

Serves 6.