Fill a large bowl with ice and cold water, then place a smaller bowl on top and set aside.

Beat the cream until soft peaks form. Set aside in the refrigerator during the preparation of the rest of the dessert.

Put the milk, almonds, and sugar in a small saucepan and bring to a boil over medium heat, stirring occasionally, until the sugar is dissolved.

Meanwhile, soak the gelatin in cold water.
Melt it for 15 seconds in the microwave, then incorporate it into the almond milk and mix well.

Pour the hot milk into the small bowl set aside on top of the large bowl of ice water.
Add the vanilla and mix until the mixture is cold but still liquid.

Once the milk mixture has cooled, fold in the whipped cream using a large spatula, then fold in the raspberries.

Divide the blancmanger into 6 silicone molds and refrigerate for 3 hours.

To unmold, dip the molds in hot water and turn over onto a serving plate.
Serve with raspberry coulis if desired.