Blancmange

Have ready an 8-inch non-stick cake pan, or individual ramekins or serving dishes.

Place the cold water in a saucepan. Sprinkle the gelatin powder over the surface of the cold water and then stir gently. Let it sit for 10 minutes until it is thickened, then place the saucepan over low heat. Let it heat for 5 minutes or until it is liquid form again. Remove the saucepan from the heat and set aside.

Place the cream in a bowl and beat on medium speed with an electric mixer until it forms firm peaks. Cover the bowl and chill the whipped cream.

Combine the milk, ground almonds, and sugar in a saucepan over medium heat. Bring to a boil, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and stir in the dissolved gelatin and vanilla. Place the saucepan in a larger pan filled with ice water (it should come at least halfway up the sides of the saucepan). Continue to stir the mixture until it starts to thicken and has cooled.

Fold the whipped cream into the milk mixture. Fold the blueberries (or other fruit) into the mixture.

Transfer the blancmange to the pan or divide between the individual dishes. Place in the refrigerator for 2-24 hours before serving.

If using the cake pan, place it in a large pan of hot water (or the sink) to help loosen the dessert. Invert the dessert onto a flat plate. If using individual dishes you can either invert them or serve as is. If desired, garnish with additional fruit.