• 2 cups sweet cream
• 2 tablespoon cold water
• ¼ cup sugar
• 1 cup whipping cream
• Vanilla bean or extract
• ½ cup Maraschino liqueur
• 5 egg yolks
• 1 tablespoon gelatin
• 2 tablespoon sugar
• ½ cup warm water
• 1 tablespoon gelatin
• 1 tablespoon sugar

Mix cream with quarter cup of sugar, vanilla and bring to boiling point. Beat egg yolks with 2 tablespoons of sugar until thick, and add to cream mixture, stirring constantly. Do not boil. Dissolve 1 tablespoon of gelatin in cold water, heat in double boiler until smooth, and add to custard. Beat whipping cream with 1 tablespoon of sugar until thick. Add liqueur and 1 tablespoon of gelatin dissolved in warm water. Add to cooled custard, beat for 10 minutes and chill over night.