- Level: Intermediate
- Total: 8 hr 20 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 12 servings
Ingredients
1 quart heavy cream
3/4 cup sugar
2 teaspoons almond extract
Pinch salt
1 whole vanilla bean
5 sheets gelatin
1/4 cup orange marmalade
1/4 cup toasted almonds, crushed
Directions
- In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside.
- Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight.
- Unmold on a large plate and garnish with the orange marmalade and toasted almonds.
