Italian Almond Cream
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- 1 envelope(s) gelatin
- 2 cup(s) heavy cream
- 8 package(s) sugar substitute
- 1/2 teaspoon(s) almond extract
- Lightly spray six 6-ounce custard cups with cooking spray. In a small bowl, sprinkle gelatin over 3 tablespoons cold water; let sit 5 minutes until softened. Meanwhile, in medium saucepan, combine cream, ½ cup water, sweetener and almond extract. Bring to a boil over medium heat. Remove from heat, add gelatin mixture; stir until melted.
- Pour mixture into prepared cups. Cover surface with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours. Turn out onto serving plates.
This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.
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Italian Almond Cream Recipe at a Glance
- COURSE: Desserts