Add the blanched almonds to a food processor and blend until finely ground. Transfer the ground almonds to a saucepan. Add the milk and place over medium heat. Cook until the milk is hot but not boiling. Cover with a lid and let steep for 20 to 30 minutes.
Combine the gelatin and water in a small cup and set aside to bloom. Line a fine mesh strainer with several layers of cheesecloth and place over a bowl. After 20 to 30 minutes check that the milk is lukewarm and not too hot to handle.
Pour the almond milk mixture through the cheesecloth in the strainer. Allow the milk to drain. Gather up the cheesecloth into a bowl and squeeze tightly to remove as much milk as you can.
Transfer the almond milk to a clean saucepan and place over low heat. Add the sugar, gelatin, and rose water. Continue to stir over low heat until the sugar and gelatin are completely dissolved. Pour the almond milk mixture into a bowl and cover with cling film. Let cool until room temperature.
Spray a 4-cup jelly mold with non-stick spray and set aside. In a mixer with a whip attachment beat the whipping cream until soft peaks. Fold the whipped cream into the cooled almond milk and whisk to remove any lumps. Pour the rose flummery into the mold and refrigerate for at least 6 to 8 hours.
Raspberry Rose Sauce
Combine the frozen raspberries, 2 tablespoons of water, sugar, and lemon juice in a saucepan. Cook over medium high heat until the mixture comes to a boil and the raspberries begin to break down. In a small cup, stir together the remaining tablespoon of water and cornstarch. Stir the cornstarch slurry into the raspberries and bring to a boil to thicken.
When the sauce comes to a boil, remove from the heat and stir in the rose water. Pass through a fine mesh strainer to remove the seeds. Transfer the sauce to a bowl and cover with cling film. Chill until ready to serve.
To unmold the flummery, fill a large bowl or sink with hot water. Carefully dip the mold into the hot water and hold for 4 to 5 seconds. Lift out of the hot water. Invert a serving plate onto the mold and then flip them both over together. Gently shake the mold to release the flummery. If the flummery doesn't release, then flip it back over and dip in the hot water again.
To serve, pour the raspberry sauce over the flummery or serve on the side. Enjoy!