From: Home Book of Italian cooking
Serves 6
1 envelope unflavored gelatin
3 tablespoons water
1/4 cup chopped toasted almonds
2 tablespoons confectioners sugar
1 teaspoon almond extract
1/2 pint heavy cream
6 maraschino cherries
Soften Gelatin in cold water, then heat very gently
until gelatin is
dissolved. Combine dissolved gelatin, nuts, sugar,
and almond extract, and
chill until mixture thickens. Whip cream until
stiff and fold in gelatin
mixture. Chill for at least 3 hours, then serve
in sherbet glasses garnished
with a maraschino cherry.