Bring milk and ground almond kernels to a boil, reduce temperature and gently bubble for about 30 min. Pour through a fine sieve, squeezing the almond kernels very well (should give 500 ml almond milk for 550 ml milk).
Return almond milk to the frying pan, add almond essence and sugar, bubble, remove from heat.
Add gelatin – previously soaked briefly in cold water and drained – while stirring, pour through a sieve into a suitable bowl, put in the refrigerator for about 1 hour until the amount is only slightly firm at the edges, then stir until smooth.
Whip the cream until stiff, then mix it exactly into the mixture and pour it into a mold that has been rinsed and cooled. Set in the refrigerator for 3 to 5 hours.
To serve: before turning out, loosen the rim, dip the mold briefly in hot water. Serve with strawberry sauce or other fruit sauce to taste.
Note: small portion puddings not only look exceptionally pretty, the ‘danger of collapse’ – as it exists with high molds – is eliminated. It looks prettiest in molds that have a central recess: after toppling, fill the recess with the sauce.
The pudding can be stored in the refrigerator for 1 day.
Almond milk can be made in the same way from milk and almond puree (e.g. 3 tablespoons of almond puree to 5 dl of milk): the mass of almond essence should then be reduced by about a third.
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