Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Envelope unflavored gelatin |
| 2 tablespoons | Cold water |
| 2 \N | Egg yolks |
| ½ cup | Sugar |
| 1 dash | Salt |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| 1 cup | Heavy cream, or 2 cups whipped topping |
Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick & smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring often. Whip cream until it is very thick, but not stiff, fold into the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold water, chill until set. Unmold, serve with chocolate sauce. Makes 6 servings.
My Notes: I added an extra egg yolk, & about half a pint of red raspberries to the milk mixture to make sure it would thicken. I didn't have heavy cream, so I used a cup of lite sour cream.
From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett