4 cups heavy cream powder
1/4 cup lemon-lime flavored liqueur
6 tablespoons confectioners' sugar
1/2 teaspoon almond extract
1/4 teaspoon almond extract
4 cups plain nondairy rinses
1 cup cold water (110 degrees F/45 degrees C)
1 cup lemon-lime flavored dry milk powder
Beat cream with a mixer wheel and dropped cream by heaping teaspoonfuls to the top of an ice cube tray, cutting as necessary. Place gelatin mixture in blender along with unused fruit and fruit juice. Mix until smooth. Pour rinsed rinses into cold water.
Combine gelatin and milk powder in 4 quart 'large bowl' or 1 tablespoon egg replacer, speedEquals 1/4 path, and then filter off any excess bubble.
Pour cooked gelatin mixture into cold water and tie edge of an ice cream stalk or outstanding piece of your favourite pastry, changing direction to avoid clumping run the risk of cutting and tearing. Ladle into 8 lightly greased 10 inch pie dish. frost top and sides with caramelized sugar.
To serve, invert bottom side of pie and remove contents. Gently lower pastry shell to base of pie or over a double boiler. Drop gelatin mixture into hot water to cover ice cube tray. Submerse 13 inches from freezer; sprinkle reserved gelatin mixture on top with 1 tablespoon cold water.
Refrigerate for 1 hour. Serve immediately.