Beat egg yolks in a small mixing bowl until thick and lemon colored; add milk, stirring well. Pour yolk mixture into a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until thickened.
Soften gelatin in 1/4 cup cold water; add to hot yolk mixture. Cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat; stir in Amaretto. Pour hot mixture into a large mixing bowl. Chill to consistency of unbeaten egg white.
Combine sugar and remaining water in a small saucepan; cook over medium heat, stirring constantly, until sugar melts and turns light brown. Add 1 cup almonds, stirring to coat well. Quickly pour mixture on a sheet of aluminum foil. Cool. Break into small pieces. Stir pieces into congealed mixture.
Combine egg whites (at room temperature) and salt in a medium mixing bowl; beat until stiff peaks form. Fold into partially congealed mixture.
Beat 1 1/2 cups whipping cream in a medium mixing bowl until soft peaks form. Fold into partially congealed mixture.
Spoon mixture into a 2-quart soufflé dish. Chill 4 hours or until set. Garnish with whipped cream and additional almonds. Spoon into individual serving bowls.