Almond Blancmange

Self cooking photograph

blanched almonds	1/2 cup, chopped
egg yolks	4
caster sugar	1/2 cup
milk	1-1/2 cup
gelatin powder	3tsp-heaped
whipped cream	1 cup
toasted almonds to decorate
Method:
In a bowl, beat egg yolks and sugar until thick and mousse like.
In a saucepan, add milk and bring it to boiling point.
Now add milk into egg mixture and beat well.
In another small bowl, add 1/2 cup of water and gelatin powder; stir well.
Put this small bowl in a large saucepan of hot water.
Keep stirring gelatin until dissolved and then stir into the milk mixture.
Cook for few minutes; stir continuously.
Give few boils on high flame till thick.
In a separate bowl, whip cream lightly.
When milk mixture is on the point of setting; stir in chopped almonds.
Now fold this mixture in lightly whipped cream.
Decorate with toasted almonds if you like.
Keep it in the fridge until cold.
Serve cold.
Serves 6.