Almond Mousse

Directions

1. 1
   Soften gelatin in cold water; dissolve in hot coffee.
2. 2
   Stir in honey and salt.
3. 3
   Chill until jellied.
4. 4
   Add rum.
5. 5
   Whip the cream and fold it into the gelatin mixture.
6. 6
   Pour into refrigerator trays or a 9 x 5 x 3-inch loaf pan.
7. 7
   Freeze.
8. 8
   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.
9. 9
   Serve with rum-flavored whipped cream and additional almonds as garnish.