Almond Mousse with Caramel Almonds

Soak gelatine in plenty of cold water. Slit vanilla pod lengthwise and scrape out seeds. Separate eggs.

Slowly heat milk in a pot. Add ground almonds and vanilla seeds, bring to a boil and set aside.

Whisk egg yolks with almond liqueur and 30 grams (approximately 1 ounce) of sugar until foamy over hot water bath. 

Gradually add  milk to egg yolk mixture, whisking constantly, until mixture thickens. Add gelatine and dissolve, stirring. 

Cool cream, whisking, in ice water bath. Add 60 ml (approximately 1/3 cup) of cream. Beat egg whites until stiff and fold into mixture. Pour cream into 6 glasses and refrigerate for 2 hours.

Add remaining cream and remaining sugar into pan and caramelize slightly. Add whole almonds and coat with caramel, stirring. Place on waxed paper and cool.