Trim the rind from the cheese
. Cut into thin shavings (about 6 per person) and set aside on a plate until needed. Toast
the almonds in a 350ºFC oven. Pour the hot soup
into a tureen. Sprinkle with the cheese
shavings and toasted almonds. Arrange the cold whipped cream
on top in dollops to provide contrast. Decorate with the gold leaves.