Almond Mousse - cooking recipe

Ingredients

2 tsp. unflavored gelatin
1/4 c. cold water
1 c. hot coffee
1 c. honey
1/4 tsp. salt
3 tsp. rum
2 c. whipping cream
2 c. roasted almonds

Preparation

Soften gelatin in cold water; dissolve in hot coffee.
Stir in honey and salt.
Chill until jellied.
Add rum.
Whip the cream and fold it into the gelatin mixture.
Pour into refrigerator trays or a 9 x 5 x 3-inch loaf pan.
Freeze.
When there is a frosty border of 1-inch around the pans, turn into a mixer bowl and beat smooth. Stir in almonds and re-freeze.
Serve with rum-flavored whipped cream and additional almonds as garnish.