1. Dissolve the gelatine in the water.
2. Add to the hot custard, together with almond essence and macaroon crumbs.
3. Put into mound and allow to set.
4. Split the almonds and brown under a grill or in the oven.
5. Turn out the cream and decorate with almonds and cherries.

Ingredients:

¾ pint thick custard – made with custard powder or yolks of 2 eggs and ¾ pint milk
few drops almond essence
3 average, sized macaroons, crumbled
1 dessertspoon powdered gelatine
1 gill water
2 oz. blanched almonds
few glacé cherries

Cooking time: 5 – 10 minutes