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1
Fill a large bowl with ice cubes and cold water.
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2
Have ready a smaller bowl that fits into the ice-water bath.
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3
Whip cream until it holds soft peaks.
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4
Refrigerate.
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5
Bring milk, almonds and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.
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6
While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan.
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7
When the gelatin is soft and spongy it should take about 2 minutes heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve).
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8
Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
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9
Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath.
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10
Stir in kirsch or vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.
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11
Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the berries.
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12
Spoon the blanc-manger into an 8-inch cake pan that is 2 inches high, and refrigerate until set, about 2 hours.
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13
The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.
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14
To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate.
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15
Serve immediately or chill until needed.
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16
Serve raspberry coulis on the side.
