Soak the gelatin in 2 tablespoons of water (If using sliced almonds, bake for 7-8 minutes in a 160ºC oven until lightly browned).
Put the milk (and sliced almonds) into a pot and heat over medium heat. As soon as it comes to a boil, turn off the heat. Add the gelatin and sugar and mix well to dissolve. Remove the almonds and chill.
While it's chilling, add the heavy cream to a separate bowl and whip until soft peaks form.
Add the whipped cream to the well-chilled milk mixture from Step 2 and mix. If the milk mixture is not chilled until it thickens, it will separate.
Pour into containers and chill until firm.
A combination of blanc mange and peach jello Recipe ID: 594729.
Story Behind this Recipe
I made tart plum jam and decided to try it with blanc mange. I have trouble drinking milk in the summer, but this way it just slides down.
Make sure the milk from Step 2 is chilled well in the refrigerator and before mixing with heavy cream. I tried making this recipe with half the ingredients, but the whipped cream wouldn't whip right, so I doubled the ingredients for this. Almond essence and sliced almonds are good to add if you have them, but it will still be delicious without them. I hope you'll try this recipe; it's so much tastier than milk jelly.