1 1/2 tbsp. unflavored gelatin (Knox)
6 tbsp. cold water
6 tbsp. sugar
1 tbsp. cornstarch
2 egg yolks (or 1 whole egg), beaten
2 cups milk
1/2 pint cream, whipped
6 tbsp. powdered sugar
1 tsp. vanilla
1/4 cup slivered roasted almonds

Soften gelatin in cold water. Combine sugar and cornstarch and blend in sugar mixture, eggs and milk.

Cook over low heat, stirring constantly until mixture has a creamy consistency. Remove from heat, add softened gelatin and stir until dissolved. Refrigerate until mixture is slightly thickened.

Whip cream and beat in powdered sugar and vanilla. Fold in custard mixture and almonds.

Spoon into molds and chill for three to four hours. Unmold and serve with Red Raspberry Sauce (see below).

RED RASPBERRY SAUCE:

1 pkg. frozen red raspberries
2 tbsp. sugar
1 tbsp. cornstarch

Force thawed berries from one package of frozen red raspberries through a sieve or puree in blender. Combine two tablespoons of sugar and one tablespoon cornstarch and add to juice. Cook until thickened, stirring constantly.

Submitted by: Angela Cole