Blancmange with quince-ginger syrup

1. Wash the quince, cut into quarters, remove the cores, peel the skin.
2. Pour water (2 liters) into a saucepan, bring it to a boil, then reduce the heat to medium.
3. Put 835 grams of powdered sugar in the water, mix so that the sugar dissolves.
4. Add a vanilla pod, cut in half lengthwise, coarsely sliced ginger, quince halves and its skin to the pan. Bring the contents of the pan to a boil again, then reduce the heat to a minimum and cook everything together for 4.5 hours (until the quince acquires a deep ruby color).
5. Remove the quince from the syrup, and strain it through a fine sieve.
6. Pour half of the filtered syrup over the quince, put the other half on medium heat for 20 minutes. During this time, the syrup should thicken.
7. Pour the almonds into a saucepan, pour boiling water and, bringing to a boil, cook for 1 minute. Then drain the water and let the nuts cool.
8. Beat the cooled cream to soft peaks, put it in the refrigerator for now.
9. Put the milk, the remaining powdered sugar and almonds in a saucepan and put on medium heat. Bring it almost to a boil, but do not let it boil. Remove the pan from the heat and wait 10 minutes for the mixture to cool slightly.
10. Pour the mixture into the bowl of a blender and chop the nuts, then strain the mixture through a fine sieve. Squeeze the nuts, you should get about 600 ml of liquid in total.
11. Bring half of the resulting mixture to a boil in a small saucepan over medium heat. While it boils, soak the gelatin in cold water for 3 minutes. Gelatin should become soft. Here I would recommend following the manufacturer's instructions.
12. Drain the excess water from the gelatin, you can even try to squeeze it out (this is easy to do if you use gelatin sheets). Add gelatin to the boiled milk mixture. Stir the gelatin until it is completely dissolved.
13. Pour the gelatin mass into the remaining milk mixture, whisk with a whisk until the mass becomes similar in consistency to whipped cream. It is best to do this by setting the container over a bowl of ice.
14. Take the whipped cream out of the refrigerator. Transfer the cooled and thickened mass with a whisk into the whipped cream, mix. Then spread the mass into 8 molds with a volume of 120 ml.
15. The molds need to be covered with lids or cling film and put in the refrigerator overnight.
16. In the morning, lower the molds for a few seconds into a container with hot water, then turn over and put the dessert on flat plates. Put a piece of quince next to it, pour syrup over it.

And enjoy!