Pound almonds in mortar with a pestle until they are well crushed. At intervals add 2 tablespoons of water or more to prevent oil from separating in the almonds. Scald the cream and add the almond mass. Bring to boiling point but do not boil. Cool and strain through fine sieve. Add sugar, rum and gelatin dissolved in cold water. Beat until it begins to thicken. Then add the whipped cream and mix carefully and thoroughly. Chill.
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