Almond blancmange

Directions

1. Toast the almonds in the oven at 150 °C for 10 minutes, until they turn golden brown. ⏱ 10 min
2. Let them soak for 30 minutes in the water. ⏱ 30 min
3. Combine the almonds and their soaking water with the milk, then strain the mixture. ≈ 4 min
4. Add the sugar and almond extract, and heat over medium heat. Remove from heat and, while still warm, stir in the pre-soaked gelatin until it is completely dissolved. ⏱ ≈ 10 min
5. Place the container on ice and stir until the mixture begins to thicken. ⏱ ≈ 10 min
6. Whip the cream until it’s soft peaks, then gently fold it in. ≈ 4 min
7. Gently pour into mussel shells or glasses and let it chill for at least an hour in the refrigerator. Garnish with sliced fruit. ⏱ ≈ 2 hr