|Blanched almonds||1⁄2 Pound|
|Heavy cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
Pound almonds in a mortar until very fine or blend in an electric blender.
Stir in water and milk, allow to stand for 10 to 15 minutes, then strain through cheesecloth.
The mixture will be very heavy and will take time to drip through; make certain every last bit of liquid is extracted.
Sprinkle gelatin over 1/2 cup water to soften.
Scald cream, then stir in gelatin and sugar until both are dissolved.
Add almond liquid and flavoring.
Pour into a small mold or/bowl and refrigerate for several hours until firm.