2 eggs
1 tablespoon corn starch
3 cups light cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons almond extract
1/2 cup blanched chopped almonds

Beat the eggs in the top of a double boiler. Mix in the corn starch, then the cream, sugar, and salt.

Place over hot water and cook, stirring constantly until thickened, but do not let boil.

Stir in the almond extract; strain.

Cool, then mix in the almonds.

Turn into a buttered melon mold.

Place a piece of buttered waxed paper over the top, then cover mold.

place in freezer section of the refrigerator or home freezer.

Freeze 4 hours or until firm.

To unmold, hold a hot towel around the mold, then turn out onto a chilled serving dish.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image [underneath pudding] -- Pierre-Auguste Renoir: La promenade, 1870.

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