Preparation / Directions:
* 1 1/3 cups milk and 3/4 teaspoon almond extract may be substituted for almonds, milk, and water. Omit straining step.
Pound almonds in a mortar or blend in covered blender container till very fine. Stir milk and 2 cups hot water* into almonds; let stand 15 minutes. Strain mixture through several thicknesses of cheesecloth, squeezing out as much liquid as possible (about 1/12 cups). Reserve liquid. In saucepan mix unflavored gelatin and sugar; add almond liquid. Cook and stir over low heat till gelatin is dissolved. Chill till partially set; add rum or kirsch. Whip till frothy. Whip cream; fold into almond mixture. Turn into oiled 3 cup mold. Chill till firm, about 3 hours. Serve with Brandied Apricot Sauce. Makes 6 to 8 servings.
Brandied Apricot Sauce:
In saucepan simmer undrained apricots 5 minutes. Stir in brandy. Cool.