Almond Creme

3/4 c (180 ml.) cold water

1 Envelope unflavored gelatin

1/2 c (125 ml.) sugar

3/4 c (180 ml.) boiling water

1 1/4 c (310 ml.) evaporated milk

1/2 ts (2 ml.) vanilla

1/2 ts (2 ml.) almond extract

2 Kiwi fruits, if desired

4 Fresh ripe strawberries, if

-desired. 1. Measure cold water into small bowl. Sprinkle gelatin over cold

water. Let stand for 1 minute. 2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour

boiling water into medium bowl. Stir in gelatin mixture. 3. Combine milk, vanilla and almond extract. Stir milk mixture into

gelatin mixture. 4. Divide mixture between four serving dishes. Refrigerate until

set, about 3 hours 5. Pare and slice kiwis. Arrange kiwi slices and strawberries over

each dessert. Chinese Cooking Class Cookbook, by the editors of Consumers Guide. Copyright 1980 by Publications International, Ltd, Skokie, Illinois. ISBN 0-517-322455 Posted by Stephen Ceideberg; May 19 1992.