If you prefer not to use liqueur, increase water to 1/2 cup. Add 1/4 tsp nutmeg to gelatin before simmering.
Directions:
To toast almonds, cover a baking sheet with parchment paper. Spread sliced almonds in single layer and bake at 350° for 5-10 minutes. Remove almonds from pan immediately to avoid over cooking.
In a 1-quart saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over medium heat for 30 seconds, or until mixture begins to simmer. Remove from heat and set aside.
In a small mixer bowl, beat eggs on high speed for 2 minutes, or until slightly thick. Slowly beat in sugar, liqueur, and gelatin.
In a large mixer bowl, beat cream until it mounds softly. Add egg mixture and gently fold in to blend.
Pour into a 1-quart serving bowl or into individual desert dishes. Refrigerate for 3 hours then cover until ready to serve.
Garnish with fresh berries, mint and almonds before serving.