20 grs. unflavored gelatin
1/2 tablespoon of vegtable oil
1 1/2 cup whole milk
1 cup heavy or whipping cream
1/3 cup plus 2 tablespoon of Splenda or sugar
1/2 tsp.almond extract
1/4 tsp. vanilla extract
pinch of salt
2 cups of strawberries hulled and thinly sliced
1 tablespoon of amaretto (optional)
3 tablespoon sliced almonds
In a small bowl, sprinkle gelatin over 3 tablespoon cold water;
set aside.Lightly grease custard cups or ramekins with oil.
In a saucepan heat milk, cream, 1/3 cup of splenda or sugar, almond and vanilla extract, a pinch of salt until bubbling around edges of pan stirring to dissolve sugar.
Remove from heat and stir in gelatin mixture until dissolved.
Divide cream mixture among prepared cups.
Refrigerate 4 hours.
Meanwhile in medium bowl, stir together strawberries, liqueur. if using and remaining 2 tablespoon of splenda.
Run thin bladed knife around sides of ramekins invert each cup onto small serving plate.
Top with strawberries garnish with almonds.