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1
Preheat the oven to 350*F. Butter a 2-quart casserole dish.
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2
In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
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3
In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes.
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4
Combine the cold milk and gelatin with the hot milk and sugar.
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5
Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.).
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6
When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.
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7
Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
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8
Meanwhile, melt the chocolate over simmering water in a double boiler.
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9
When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
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10
Pour the mixture into the prepared dish.
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11
Sprinkle the top with almonds.
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12
Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
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13
Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour.
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14
Remove from the oven and let cool for 30 minutes.
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15
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer.
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16
Add the confectioners' sugar and almond liqueur and whip to combine.
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17
Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.
