<http://schema.org/recipeInstructions>
" In small bowl, sprinkle gelatin over 3 tablespoons cold water; set aside. Lightly grease eight 4-ounce custard cups or ramekins with oil. In 2-quart saucepan, heat milk, cream, 1/3 cup sugar, almond extract, vanilla extract, and 1/8 teaspoon salt on high until just bubbling around edges of pan, stirring to dissolve sugar. Remove from heat and stir in gelatin mixture until dissolved. Divide cream mixture among prepared cups. Refrigerate 4 hours or up to 24. Meanwhile, in medium bowl, stir together strawberries; liqueur, if using; and remaining 2 tablespoons sugar. Run thin-bladed knife around sides of cups; invert each cup onto small serving plate. Top with strawberries; garnish with almonds."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11878/almond-panna-cotta-strawberries-recipe-ghk0711/>