2 envelopes of unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
5 eggs, separated
1 cup light cream
2 cups of milk
2 teaspoon vanilla
1 teaspoon brandy flavoring
1/4 pound macaroons, crumbled
1/2 cup slivered almonds
1/4 cup seedless raisins
3/4 cup mixed, diced candied fruits and peels
2 tablespoons sugar


Combine gelatin and the next 2 ingredients in the top of a double boiler. Combine egg yolks, cream, and milk; add and stir into gelatin mixture. Place over boiling water and cook and stir until gelatin is dissolved and the mixture is slightly thickened. Remove from heat. Add the 2 flavorings to the gelatine-egg mixture. Chill, stirring often until mixture mounds slightly when dropped from a spoon. Fold macaroon crumbs and next 3 ingredients into the gelatin-egg mixture. Whip egg whites until foamy; slowly add the 2 tablespoons of sugar. Whip until stiff but not dry. Fold egg whites into gelatin mixture. Turn into a 2-quart mold; chill until set. Unmold; garnish with whipped cream and additional candied fruits, if desired.

Makes 8 to 10 servings. 

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