Blancmange

epicurious.com. Serves 6. 12 steps

8oz almonds			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.
1 1/2 cups milk			Process until very thick but not completely smooth. Sieve in a damp cheesecloth, squeezing to extract the liquid. You should recover 1 cup of almond milk. Discard the solids.
3 drops almond essence			Mix in
pinch salt
1/2 cup sugar			Cook over moderate heat, stirring, until dissolved
2 teaspoons gelatin	Sprinkle gelatin over water, stand 1 minute		Cook, stirring, until dissolved
2 tablespoons cold water
1 cup heavy cream	chilled	Beat until it holds stiff peaks