Blancmange (Crème Chantilly Blancmange) | Recipe transcription by coris cooking

Spread the almond slices on a baking sheet lined with baking parchment.
Roast in an oven preheated to 170 degrees for about 7 minutes.

Pour milk into a hand pan and heat over medium heat, stirring with a rubber spatula.
When it boils slightly, turn off the heat and add 1.
Heat again over medium heat, stirring with a rubber spatula.
Bring to a gentle boil again, then reduce the heat to low and simmer for about 5 minutes, stirring occasionally with a rubber spatula.
After heating for a minute, turn off the heat, cover, and let stand at room temperature for about 30 minutes until it has cooled down.
Once it has cooled down, put it in the refrigerator overnight.

Add gelatin powder and water to a bowl and let it soften.
Pour the boiled almond milk into a colander and strain it.
Measure out the almond milk and put it back into the hand pot, then add milk to make 280g and pour it into the pot.
Add sugar and mix with a rubber spatula over medium heat.
Once it boils, turn off the heat, add the softened gelatin powder, and mix for 40 seconds.
Place over ice water (not listed in ingredients) and mix with a rubber spatula until cooled to 30 degrees.
Add fresh cream (for blancmange) and mix with a whisk.
Mix with a rubber spatula.
Filter and place in your favorite container.
Place in the refrigerator for at least 3 hours to chill and harden.

Make crème chantilly by whisking (A) loosely, and add to step 3 to complete.