Almond Blancmange with Caramel Cream

FOR BLANCMANGE: In a food processor process both types of almonds. Add the milk and blend. Whip the cream. Dissolve the gelatin in 3/4 tablespoon cold water. Strain the milk and almonds through dampened cheesecloth or muslin into a bowl, pressing on the nuts to squeeze out as much liquid as possible. Stir in the powdered sugar, cherry liqueur and dissolved gelatin. Fold in the whipped cream with care.

Put the blancmange in a 10 in diameter mold and chill in the refrigerator.

FOR CREAM: Beat the egg yolks with 1/2 cup of the sugar. Add the flour and vanilla.

Put the milk on medium heat. In another pan, caramelize the remaining sugar with 3 or 4 tablespoons water (heat until the sugar liquifies and becomes a clear syrup). Stir the boiling milk and the caramel into the eggs and sugar. Set aside to cool.

Pour the cold caramel cream over the base of each plate. Put a layer of blancmange on top, and decorate with a few toasted almonds, if desired.