INGREDIENTS

INSTRUCTIONS

Have ready 8 molds or ramekins, 4 to 6 ounces each. To prepare the
cream, pour the milk into a bowl, then sprinkle the gelatin on the
surface, allow to stand so that the gelatin absorbs the milk and
softens. Bring the cream to a boil with the sugar and the strips of
lemon zest and split vanilla bean; remove from heat to steep so that
it absorbs the lemon flavor. After 5 minutes, stir in the softened
gelatin and return to a boil, stirring to dissolve the gelatin.  Strain
the mixture into a bowl, then fill the molds. Refrigerate them  until
set, at least 6 hours. Overnight is best. To unmold, dip the  molds
briefly in hot water. Loosen the top of the dessert by  inserting the
point of a sharp paring knife about 1/4-inch between  the cream and the
mold, scraping it against the mold all around.  Place a plate on the
dessert and invert. Tap the mold at the top and  lift it off.
Refrigerate the dessert until it is served. For the  compote, combine
all ingredients and refrigerate several hours. To  serve, remove
desserts from refrigerator and surround with some of  the compote and
the Almond Wafers. This recipe yields 8 servings.  Recipe Source:
COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK - (Show #
CL-9090 broadcast 03-20-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-01-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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