Milk is boiled, add the egg yolks and sugar. The resulting mixture is boiled to thicken and remove from fire. Gelatine blurs with 2 tbsp water. Chocolate melts. Chocolate and gelatin is added to the hot milk mixture. When the cream has cooled down before gelling, add cream shattered and ground almonds. Instead of cream may be added 3 egg whites broken down into snow 2 tbsp powdered sugar. All mix well and pour into appropriate glasses. The cream is ready for use when it is gelled. Jellified cream has a strong aroma of chocolate.