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4 to 6
servingsEasy
Published 1966
Sprinkle the gelatin into the kirsch, then stir over hot water until the gelatin dissolves. Stir constantly until clear.
Combine confectioners’ sugar with coconut cream and stir until thoroughly dissolved. Continue stirring and add kirsch and dissolved gelatin in a thin stream. Add the almond extract. Pour the mixture into a one-quart ring mold which has