Put sugar, milk, almond kernels and vanilla sugar in a frying pan and bring to a boil. Remove from heat and steep for ten minutes.
Soak the gelatin in cold water.
Bring the almond milk to a boil repeatedly. Later pour through a fine sieve into a large enough bowl, squeezing out the residue well. Allow the soaked gelatin to melt, dripping wet, in the still-warm almond milk. Refrigerate until the cream begins to gel along the edge.
Whip the cream until stiff and flavor with the bitter almond oil. Fold into the cream and pour into cooled rinsed pudding molds. Leave to cool for at least three hours.
To serve, place the molds briefly in hot water, loosen the rim with your fingers and invert the puddings onto plates. Serve with a fruit sauce (e.g. strawberries, raspberries, apricots, peaches or possibly mango) or possibly a cherry compote.
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