Cassata

In a small bowl, sprinkle gelatin over the water and let it hydrate for 5 minutes

Heat it to dissolve in a saucepan over medium heat, whisking constantly. Reserve

In a large pot, combine milk, eggs, cornstarch, and almonds

Whisk until smooth

Cook over low heat, whisking constantly, until thickened and boiling

Add the dissolved gelatin and mix well

Remove from heat and let cool

Add heavy cream and mix well

Pour into two containers and refrigerate for at least 6 hours or overnight

Remove from refrigerator, let it thaw slightly, then break into pieces and blend in a processor

Divide into three equal portions and place each one in a bowl

In one portion, add chocolate chips and mix well

In the second, add peppermint liqueur and mix well

Reserve the third portion

Line a 13x29 cm English muffin tin with plastic wrap

Assemble the cassata: place the reserved whipped cream in the prepared tin, press down firmly with a spatula and smooth out the surface

Spread chocolate over the top, then add the peppermint portion

Cover with plastic wrap and refrigerate for at least 4 hours or until firm

Prepare the syrup (optional): In a medium saucepan, heat grated almonds and water over medium heat, whisking constantly, until thickened to a point

Remove from heat, stir in chocolate chips, then let cool

Unmold the cassata

If desired, drizzle with the syrup and serve.