Blanc-Manger

Preparation

1. Step 1

   Fill a large bowl with ice cubes and cold water. Have ready a smaller bowl that fits into the ice-water bath.

2. Step 2

   Whip cream until it holds soft peaks. Refrigerate.

3. Step 3

   Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves. While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan. 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). Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.

4. Step 4

   Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath. 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.

5. Step 5

   Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the berries. Spoon the blanc-manger into an 8-inch cake pan that is 2 inches high, and refrigerate until set, about 2 hours. The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.

6. Step 6

   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. Serve immediately or chill until needed. Serve raspberry coulis on the side.