Angel Food Cake, cut into 1 inch squares

Instructions

1. 1

   In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften. In a medium bowl, beat the egg

2. 2

   yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the

3. 3

   sherry and 1/4 cup water.

4. 4

   Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly,

5. 5

   until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a

6. 6

   large bowl and whisk in the sofened gelatine; set aside.

7. 7

   In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and

8. 8

   the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.