20 Apr Souffle
Cook 2 tablespoon gelatin powder in water.
Add 2 cups milk, yolk of 3 eggs, 1/2 cup sugar and make it cool.
Add gelatin in it and cook.
Add almonds and essence and half freeze for 30 minutes.
Beat the egg white well with the beater or cream and spread over the souffle.
Put it in the refrigerator for 2 hours.