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Caramel Almond Sponge




Source of Recipe


Internet


List of Ingredients




1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
3/4 cup milk
1 cup Caramelized Syrup
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup heavy cream, whipped
1/2 cup blanched, slivered almonds, toasted



Recipe



Soak gelatin in cold water. Scald milk. Pour into bowl. Add Caramelized Syrup. Stir in gelatin mixture. Add sugar, salt and vanilla. Set bowl in pan of ice water. Stir until thickened.

Fold whipped cream into milk mixture just until marbleized effect is reached. Chill in bowl until firm.

Spoon into sherbet glasses. Sprinkle almonds on top.

Serving quantity: Serves 8 to 10.

Caramelized Syrup
2 cups sugar
1 cup boiling water

Pour sugar into heavy skillet that heats uniformly. Melt over low heat, stirring constantly with a wooden spoon to prevent scorching. (Do not worry about the lumps; they'll melt away.)

When sugar becomes clear, brown syrup, remove from heat. Slowly stir in boiling water. Return to low heat. Stir until smooth. Cool.

Pour syrup into clean pint jar. Cover tightly and store at room temperature.

Notes: Caramelizing granulated sugar in a heavy skillet and stirring as it liquefies to the perfect, delicious brown is an art. An old name for the sweet is burnt sugar; we know it as caramel. Caramelized Syrup keeps for 6 to 8 weeks.

Serving quantity: Makes 1 1/2 cups.