Ingredients Jump to Instructions ↓

  1. 1 envelope(s) unflavored gelatin

  2. 3/4 cup(s) heavy cream , substitute whipping cream

  3. 1/4 cup(s) packed light brown sugar

  4. 1 strip(s) 3-inch by 1-inch , fresh lemon peel

  5. 1 pinch(s) salt

  6. 2 cup(s) milk

  7. 3 tablespoon(s) almond-flavor liqueur , substitute

  8. 1/4 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. In 1-cup glass measuring cup, evenly sprinkle gelatin over 1/4 cup water; let stand 2 minutes to allow gelatin to soften slightly. Meanwhile, in 2-quart saucepan, heat cream, brown sugar, lemon peel, and salt over medium-high heat just until mixture begins to boil, stirring occasionally. Remove saucepan from heat; discard lemon peel. Stir softened gelatin into mixture in saucepan; heat over medium heat 2 minutes or until gelatin dissolves completely, stirring frequently. Remove saucepan from heat. Add milk and liqueur to saucepan and stir until blended. Pour mixture into eight 4-ounce ramekins or custard cups. Place ramekins on jelly-roll pan for easier handling. Cover and refrigerate overnight.


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