Serves 4 to 6
Soak cornstarch or gelatin in the cold water until softened. Stir it into the cream. Add 1/3 cup of the sugar and the milk. Cook, stirring continuously, over low heat until hot. Do not allow to boil.
Beat the egg yolks and remaining sugar until frothy. If eggs are extra large, add an additional tablespoon sugar. Pour a little of the hot mixture over the egg yolks, then stir all into the milk mixture. Let cook about 2 minutes over low heat, stirring often to prevent scorching. Remove from heat. Let cool until thick. Add the vanilla.
Whip egg whites with a wire whisk and add, together with the salt. Blend well. Fold in the ground almonds. Chill.
Pour cold fruit juice over each serving and top with whipped cream. Or spoon vanilla sauce over pudding in sherbet glasses.