Almond-Cream Quenelles with Raspberry Sauce

Soak the gelatin in cold water.

Pour hot milk over the almonds and let steep for a while. Then pour into a sieve lined with a clean kitchen towel (or cheesecloth) and squeeze to express liquid into a bowl.

Add enough cream to almond milk so that mixture totals ½ liter (approximately 2 cups).

In a heat-proof bowl set over a pan of simmering water, beat egg yolks and sugar until pale and creamy. Gradually stir in heated almond milk. Stir vigorously until foamy.

Squeeze out the gelatin and stir into the hot cream mixture along with remaining whipping cream. Refrigerate until almost set, then whip until stiff and chill again.

For the sauce: Bring raspberries (reserving a few for garnish) and sugar to a boil. Pour through a sieve and let cool.