I’ve been making this for years and years. Not sure where it came from but it was listed as a salad in my recipe box. I have served that way, but for sure it is a dessert. And it’s a really yummy, light and fluffy, easy dessert. It takes just minutes to make, then about 4 hours to chill and firm up. You can serve it by itself or with any fruit of your choice. You could also serve it with toasted almonds.
Classic Almond Cream
1 Envelope Unflavored Gelatin
1/4 cup cold Water
1 1/2 cups Whipping Cream
1/2 cup Sugar
2 Eggs
3/4 tsp Almond Extract
In small saucepan, sprinkle the gelatin over the water and let stand for one minute. Over low heat, stir until the gelatin is completely dissolved.
In a blender or food processor, combine the cream, sugar, eggs and extract. Process on high for two minutes. While processing, gradually add the dissolved gelatin mixture and process until well blended and it starts to get thick. Pour into individual dessert cups or a serving bowl. Chill for at least 4 hours.
Garnish with your favorite fruit or toasted almonds.
I took a can of dark sweet cheeries, thickened it with cornstarch in a saucepan on my stove top. Then topped my almond cream with it when the cherries had cooled off.
