(Serve with biscotti)

1/4 gallon heavy cream
5 oz. powdered sugar
1 cu. sugar
1 ea. vanilla bean
½ oz. vanilla extract
1 ea. lemon peel
1 ea. orange peel
Bring to a boil.
3 ½ ea. packages of gelatin
½ cu. rum
½ cu. milk

Dissolve and add to warm cream. Strain and cool for one hour.

2 cu. sugar
½ ea. juice of one lemon
4 cu. water
Caramel – place in buttered molds.

¼ gallon whipping cream
¼ cu. powdered sugar
¼ cu. sugar
Whip. Add to cooled, cooked cream.