A favorite on Amy Forgues' farm, where she makes it with local, organic Vermont maple syrup!
Sprinkle gelatin over cold water.
Beat egg yolks and syrup together on top of a double boiler.
Place over boiling water and cook for 10 minutes, stirring constantly.
Add softened gelatin and stir until dissolved.
Remove from heat and let cool at room temp until slightly thickened; be careful not to let mixture set. (Takes about 30 minutes.)
In a medium mixing bowl, whip cream until stiff.
Fold syrup mixture into whipped cream.
Pour into bowls, cover and chill in fridge 8 hours.
Before serving, top with slivered almonds.