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1
Preheat oven to 350F.
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2
Lightly oil six 1/2-cup ramekins.
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3
Spread almonds in a shallow baking pan and toast in oven until pale golden, 7 to 8 minutes.
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4
Cool almonds completely.
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5
In a food processor process almonds with milk 2 minutes, or until mixture is very thick but not completely smooth.
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6
Rinse a thin kitchen towel in cold water and wring out as much water as possible.
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7
Spread towel in a large sieve set over a bowl or large glass measure and pour almond mixture into towel.
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8
Wrap towel around mixture and squeeze almond milk (about 1 cup) from towel into bowl or measure, discarding almonds.
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9
Stir in almond extract and a pinch salt.
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10
In a small bowl sprinkle gelatin over water and let stand 1 minute.
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11
In a small saucepan combine almond milk and sugar and cook over moderate heat, stirring, until sugar is dissolved.
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12
Add gelatin mixture and cook, stirring, until gelatin is dissolved.
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13
Transfer almond mixture to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white.
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14
Remove bowl from ice water.
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15
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into almond mixture to lighten.
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16
Fold in remaining cream gently but thoroughly and spoon mixture into ramekins.
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17
Chill blancmanges, covered loosely with plastic wrap, until set, at least 2 hours and up to 24.
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18
In a blender or food processor puree raspberries with syrup and force through a fine sieve into a bowl.
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19
Sauce may be made 1 day ahead and chilled, covered.
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20
Fill a small bowl with very hot or boiling water and dip ramekins, 1 at a time, into water 10 seconds.
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21
Unmold each blancmange onto a dessert plate and serve with sauce.
