Almond and Vanilla Mousse
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Halve the vanilla bean pod lengthwise, scrape the seeds out, and place the seeds and pod in a saucepan along with 250 ml (approximately 8 fluid ounces) milk. Bring to a boil slowly and set aside. Remove vanilla pod.
Beat 2 egg yolks along with 1 cl (approximately 0.5 fluid ounce) almond liqueur and 40 grams (approximately 1 ounce) sugar in a bowl over not quite boiling water until the mixture becomes frothy. Toast 100 grams (approximately 4 ounces) ground almonds in a dry frying pan until golden but not dark brown, then set aside. Add the vanilla milk in a thin stream, beating constantly, into the egg-yolk mixture, then add the toasted almonds. Continue beating the mixture above the pot of simmering water until it begins to combine easily. Squeeze the gelatin into the warm vanilla and almond cream and stir to dissolve. Allow to cool.
Place the bowl od vanilla and almond cream over an ice-water bath. In another bowl, beat 50 ml (approximately 2 fluid ounces) heavy cream together with 2 egg whites until stiff. Once the vanilla and almond cream has cooled and begins to gel, fold in the heavy cream and egg-white mixture. Pour the mixture into serving glasses and sprinkle with a dusting of cinnamon. Chill in the refrigerator for about 1 hour. Serve topped with some ground almonds.