1 c. coffee cream
2/3 c. sugar
1 env. plain gelatin
1/4 c. cold water
1/2 tsp. almond extract
1 tsp. grated lemon rind
1 c. sour cream
Strawberries, fresh orange sections, peaches or blueberries for garnish

Place coffee cream and sugar in top of double boiler, and heat over hot water until sugar is thoroughly melted. Meanwhile, soak gelatin in cold water for 5 minutes.

Stir softened gelatin into steaming hot milk and sugar mixture, and stir until dissolved. Remove from heat, and add almond extract and grated lemon rind. Let mixture cool until syrupy, then fold in the cup of sour cream, blending lightly but thoroughly.

Pour into a small oiled rind mold, and chill until firm. Unmold onto a dessert platter, and garnish as desired. Yield 6 to 8 servings.