Almond Puddings

Combine the milk and ground almonds in a saucepan. Place over moderate heat and bring to boiling point. Remove from the heat and set aside for 10 minutes. Strain through a fine sieve into a bowl. Meanwhile, dissolve the gelatin in the water. Stir into the strained milk along with the sugar. Allow to cool, stirring occasionally.

Stir in the vanilla. Cover and refrigerate until the mixture begins to set, about 20 minutes. Fold in the whipped cream.

Lightly oil two 1-cup metal molds. Pour in the pudding mixture so that they are completely full. Cover with plastic wrap and refrigerate until set, at least 2 hours. Remove the plastic wrap, unmold and serve immediately.