In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside.
Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight.
Unmold on a large plate and garnish with the orange marmalade and toasted almonds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Monsu, Philadelphia, PA