Strawberries with Almond Cream

Soak gelatin in cold water. Bring almond kernels, sugar and milk to a boil, stirring throughout. Remove the saucepan from the stove. Squeeze gelatin and let it melt in the hot almond milk. Refrigerate. Rinse the cooled strawberries, drain, dry and remove the blossom. Cut the fruit into slices. When the almond mixture begins to gel, whip the whipped cream until stiff and stir in. Fold in half of the strawberries loosely and refrigerate the cream repeatedly for 30 minutes. Arrange on dessert plates and garnish with the remaining strawberries.

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