Roast the walnuts until lightly browned.

Pour the cold water into the gelatin powder and stir until well mixed. Store in the fridge until ready to use.

Add the milk and roasted walnuts to a medium saucepan. Bring to a boil, then simmer over low heat for 5 min. (Don't forget to use a lid).

Add the gelatin to the solution and mix well.

Strain the solution. Let cool at room temperature or until it reaches 20C (just before solid).

Add the sugar and cream to a large mixing bowl and whip until the cream is fluffy and stiff.

Add the solution to the whipped cream gradually and mix well.

Pour the mixture into the molds and place in your fridge until solid.

Prepare hot water. Soak the molds in hot water for a few seconds to remove the blanc-mangers from the molds.

Pour the milk and Kahlua into a small mixing bowl and mix well.

Pour the Kahlua milk over the blanc-mangers.

Decorate as you like.