Blanc-Manger

• 1 1/2 cups heavy cream, chilled
• 3/4 cup whole milk
• 3/4 cup ground almonds
• 1/2 cup sugar
• 1 packet powdered gelatin
• 1 to 2 tablespoons kirsch or 2 teaspoons pure vanilla extract
• 1 cup raspberries or assorted soft ripe fruit cut in small cubes

1. Fill a large bowl with ice cubes and cold water.
2. Have ready a smaller bowl that fits into the ice-water bath.
3. Whip cream until it holds soft peaks.
4. Refrigerate.
5. Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.
6. While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan.
7. When the gelatin is soft and spongy it should take about 2 minutes heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve).
8. Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
9. Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath.
10. Stir in kirsch or vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.
11. Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the berries.
12. Spoon the blanc-manger into an 8-inch cake pan that is 2 inches high, and refrigerate until set, about 2 hours.
13. The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.
14. To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate.
15. Serve immediately or chill until needed.
16. Serve raspberry coulis on the side.

heavy cream, milk, ground almonds, sugar, powdered gelatin, tablespoons kirsch, raspberries

Taken from cooking.nytimes.com/recipes/7842 (may not work)