Peel the almonds and grind them in a mortar, moistening them every now and again with a teaspoon of water, and when they are reduced to a very fine paste, mix them with the milk and strain them through a strong, finely woven cloth into a bowl, squeezing hard to extract all of the flavor (you can discard the almonds).
Grease a conveniently sized mold with cold unsalted butter, then set the almond milk to heat in a pot with the cream, sugar, gelatin and the orange water. Stir thoroughly and let the mixture boil for a few minutes. Remove it from the fire, and, once it has cooled, pour it into the mold, which should be immersed in ice water.
Let the pudding sit for a few minutes in the ice water, then transfer it to the refrigerator and chill it thoroughly. To unmold it wipe the mold with a cloth dipped in boiling water (or a hair dryer!)