Macaroon Dessert

• 1 pt. hot milk
• 5 yolks
• 1 cup sugar

Beat the yolks with the sugar until light. Soak the gelatine in the cold water, add the milk boiling hot. Stir until dissolved; pour this onto the yolks and sugar mixture gradually and stir constantly. Place on stove to reheat for about 2 minutes, fold in the beaten whites and pour into mould which has been rinsed with the wine and lined with the macaroons.