In a cup, soak the gelatin in the tablespoon of almond milk.

In a saucepan, mix the sugar with the cornstarch, then add 2 whole eggs + 2 yolks. Set aside the 2 remaining whites.
Add the almond milk and Amaretto to the saucepan and bring to a boil, stirring constantly with a whisk until the mixture thickens.
Add the soaked gelatin and mix until it is melted.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for 1 hour.

Beat the reserved egg whites with an electric mixer until stiff peaks form. Set aside.
Beat the 35% cream into whipped cream.

Gently fold the whipped cream and then the egg whites into the almond milk mixture using a spatula.
Divide into glasses and refrigerate for at least 2 hours.