Total Calories: 214
In a medium saucepan mix gelatin and half-and-half let stand for 1 minute. Add sugar. Stir over low heat until gelatin is dissolved. Cool.
Stir in half-and-half and almond extract. Pour into four individual 1/2 -cup molds. Refrigerate at least 2 hours or until set.
To serve, unmold onto individual chilled dessert plates and top each with about 1/3 cup sauce.
This Molded Almond Cream recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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