Nifty (Dulce de Leche Semi-frio)

• 2 teaspoons (about 1 1/4 -ounce envelope) unflavored gelatin powder
• 1 1/4 cups heavy cream
• 1 cup dulce de leche, at room temperature
• 1/2 cup toasted almonds, finely chopped

1. Pour the gelatin into a bowl.
2. In a saucepan, heat 1/4 cup of the cream until steaming and add to the gelatin.
3. Mix and let stand for 5 minutes.
4. Place the dulce de leche in a large bowl and whisk for 1 minute.
5. Strain the gelatin mixture into the dulce de leche and whisk to incorporate.
6. In a medium bowl, beat the remaining cup of cold cream with an electric hand mixer until it holds soft peaks.
7. Fold a third of the beaten cream into the dulce de leche to incorporate and fold in the remaining cream.
8. Pour into 6 -cup ramekins or muffin cups and freeze until solid.
9. To release, dip the bottoms of the molds in hot water.
10. Place each semi-frio on a plate and garnish with almonds.
11. Serve immediately or leave out for 15 minutes for a softer texture.

unflavored gelatin powder, heavy cream, toasted almonds

Taken from cooking.nytimes.com/recipes/1888 (may not work)