||Blanche. Spread in a shallow baking pan, and toast 7–8minutes or until pale golden. Cool completely.
||Transfer to a metal bowl set in ice and cold water and cool, stirring constantly, until it reaches the consistency of raw egg white. Remove from ice water.
||Whisk 1/4 of the cream into the almond mixture to lighten. Fold in remaining cream gently but throughly. Spoon into ramekins which have been lightly oiled. Cover loosely with plastic film, and chill until set, at least 2 hours and up to 24.
||To unmold, fill a bowl with boiling water and dip ramekins, one at a time, into the water. Unmold onto a dessert plate and serve.