How to cook
Put the milk with half of the sugar to come to a boil. Separate the yolks from the whites. Beat the yolks in a container on a low stove with the remaining sugar until the sauce thickens. Soak the gelatin for half an hour, then heat it a little on the stove and add it to the milk, which must not come to a boil.
Add the milk to the yolks while stirring nonstop and remove from the stove. Stir until it becomes a homogeneous mixture and remove from the heat. Cover the dish with foil, leave it until cooled and until it catches a crust.
Beat the egg whites with a pinch of salt and 1/2 cup powdered sugar into snow. To the cooled cream, add the melted chocolate and half of the egg whites, stirring gently.
Distribute the Bavarian chocolate cream into cake forms, in which you have put biscotti beforehand. Cool completely. When serving, invert the cream and sprinkle it with crushed or sliced almonds.