Macaroon Pudding - cooking recipe

Ingredients

18 macaroons
1/2 c. sweet sherry
5 eggs, separated
1 c. sugar
pinch of salt
3 c. milk
2 envelopes unflavored gelatin
2 Tbsp. cold water
1 tsp. vanilla extract
1 tsp. almond extract
whipped cream
1/4 tsp. vanilla extract
1/4 tsp. almond extract

Preparation

Line a deep pudding mold (or dish with straight sides) with macaroons; pour sherry over them.
Beat egg yolks and sugar until light; add salt and milk and cook over hot water until sightly thickened.
Soften gelatin in cold water, then stir into hot custard until dissolved.
Remove from heat; add 1 teaspoon vanilla extract and 1 teaspoon almond extract and allow to cool slightly. Fold in stiffly beaten egg whites and flavorings.
Pour over macaroons in mold and chill until firm.