Blanc-Manger

Directions

1. 1
   Fill a large bowl with ice cubes and cold water.
2. 2
   Have ready a smaller bowl that fits into the ice-water bath.
3. 3
   Whip cream until it holds soft peaks.
4. 4
   Refrigerate.
5. 5
   Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.
6. 6
   While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan.
7. 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. 8
   Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
9. 9
   Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath.
10. 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. 11
    Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the berries.
12. 12
    Spoon the blanc-manger into an 8-inch cake pan that is 2 inches high, and refrigerate until set, about 2 hours.
13. 13
    The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.
14. 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. 15
    Serve immediately or chill until needed.
16. 16
    Serve raspberry coulis on the side.