In a deep bowl mix the gelatin with 1/2 cup of milk at room temperature and reserve.
In a blender mix 4 cups of milk with the almonds until well blended. Pass the mixture through a strainer and pour into a pot.
Place the pot over medium heat and add the sugar, salt and almond essence. Cook until it starts to boil. Add the milk with gelatin and mix until it dissolves at 100%.
Remove the pot from the heat and place on a large container with ice and let the mixture reach room temperature (30 minutes).
Add 1/4 of the whipped cream to the milk mixture and mix with a spoon slowly. Add the remaining cream and mix.
Pour the mixture into 9 small flan molds previously greased with cooking spray. Cover the molds and refrigerate for at least 4 hours or preferably 1 night.
At the moment of serving with a knife or a spatula, separate the edges of the pudding and pour into a dessert plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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