Via Dorie Greenspan: Baking from my Home to Yours
whole milk 180 ml (3/4 cup)
ground almonds 180 ml (3/4 cup)
sugar 125 ml (1/2 cup)
1 packet gelatin 7g (1 tsp. tablespoons)
cold water 45 ml (3 tsp. tablespoons)
pure vanilla extract 10 ml (2 tsp. Tea)
35% cream 250 ml (1 cup)
In a small bowl, add cold water and sprinkle gelatin.
In a sauce pan, add milk, almonds and sugar.
Bring to a boil.
Stir well to dissolve sugar.
Reduce heat, and cook 5 minutes.
Pour the cream into a bowl whipped cream to firm peaks.
Remove the milk mixture and almonds from the heat and add gelatin.
Stir well and cool before adding whipped cream and vanilla.
Stir the cream mixture with almonds.
Pour into pan or dish of your choice.