Ingredients
Method
1.Wet the insides of eight (125ml) moulds. Divide half the berries among moulds.
2.Make jelly according to directions on packet; stir in liqueur. Spoon two tablespoons of mixture over berries in each mould, cover; refrigerate for about 1 hour or until set. (Stand remaining mixture at room temperature.)
3.Pour remaining mixture carefully over set mixture in moulds, cover; refrigerate for about 3 hours, or overnight, until set.
4.Before serving, beat cream and sifted icing sugar in a small bowl with an electric mixer until soft peaks form. Fold in 1/2 cup nuts.
5.Wipe outsides of moulds with a hot cloth; turn jellies out onto serving plates. Serve with almond cream, sprinkled with remaining nuts and berries.
We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well.
Note
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