Nesselrode Pudding

5 eggs, separated
1/2 cup granulated sugar
2 cups hot milk
2 envelopes unflavored gelatine
1/2 cup cold water
3 tablespoons blanched, chopped almonds
2/3 cup raisins
Small piece of citron, finely cut
Salt
1 teaspoon vanilla extract

Beat egg yolks with sugar; stir in hot milk. Cook in double boiler until custard coats the spoon, stirring constantly.

Dissolve gelatine in cold water. Add to hot milk mixture and stir until dissolve.

Then add almonds, raisins, citron and a little salt. Cool until the mixture is thick enough to mound on a spoon.

Fold in the beaten whites and vanilla extract. Chill in a mold until firm. Unmold.

Serve with plain or whipped cream.