Step 1

Soak the gelatin in cold water. Blend the almonds with the almond milk, then filter the mixture through a sieve lined with a cheesecloth. Add the cream, 1 cup of sugar, the amaretto liqueur, and combine. Pour everything into a saucepan. Remove 2/3 cup of the liquid and use it to dissolve the cornstarch in a small bowl.

Step 2

Bring the almond milk and cream to a boil, then add the dissolved cornstarch away from the heat. Bring back to a boil, turn off the heat, and melt in the drained gelatin. Brush the mold with a bit of the liqueur and pour in the mixture. Let cool, then refrigerate for at least 4 hours.

Step 3

FOR THE SAUCE: In a saucepan, cook the grapes with 3/4 cup of sugar. Cook for 10-15 minutes until they start to fall apart and create a sauce. Top the custard with the sauce

Step 4

and garnish with more fresh grapes.