2 tsp. unflavored gelatin
1/4 cup cold water
1/3 cup light corn syrup
1/4 cup sugar
2 egg yolks
1/4 tsp. salt
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 tsp. coffee powder, instant
1 cup heavy cream, whipped
1/4 cup chopped pistachio nuts
1/2 cup macaroon crumbs
strawberry jam

Soften gelatin in cold water, heat corn syrup and sugar to a boiling. Stir until sugar is dissolved and stir into gelatin.

Beat egg yolks until very light and add syrup mixture gradually. Beat constantly. Cool thoroughly.

Add salt and all extracts and coffee powder. Fold in whipped cream. Add nuts and pour into small paper cups or cup cake cups. Dust top thickly with crumbs.

Freeze without stirring until firm. Dot each serving with strawberry jam.