Put the milk to cook. Mix the almond flour, sugar and the granulated neutral gelatine, stirring with the whisk. Let it boil for one minute (if you prefer it to be very light, you can put it through the strainer).
Then add, without boiling, the cream and liquor and let it stand. Line a pan with a little almond oil; fill it with the mix and leave to cool. Pour into a flat dish and garnish to taste. For example, with honey and candied dates, cherries or other candied fruits.