How to make
Put the gelatin to swell with a little water, then melt it. In a separate pot, caramelize the sugar with 2/5 cup (100 ml) of water and mix until you get a golden syrup.
Chop or grind the almonds, stir them into the caramel syrup and leave to cool. With a mixer, whip the cooled cream first, then add caramel with nuts, vanilla and melted gelatin.
Divide the mixture up into suitable forms and allow to firm up for a few hours.
Place on plates and serve with a decoration as desired.
