Ingredients
2 Tbsp gelatin
1 c. cold water
2 c. hot milk
5 eggs, separated
1 c. sugar
1/2 c. sherry
12 almond macaroons
Preparation
Moisten macaroons with wine. Soak gelatin 5 minutes in cold water. Add hot milk and stir ’til dissolved. Beat egg yolks with sugar until light, then pour gel mix in gradually. Put into double boiler, and cook, stirring constantly, until thick and smooth. Cool. Beat egg whites stiff, then fold into custard mix. Pour into wet mold lined at bottom with macaroons. Chill until firm (several hours). Unmold and serve with whipped cream.
