Bavarian Cream

Bloom and dissolve the gelatin according to the package directions, then let it cool until syrupy but not firm.

Whip the cream with sugar, vanilla, and a pinch of salt until it holds soft peaks.

Fold the fruit and almonds into the thickened gelatin, keeping the mixture evenly suspended.

Fold in the whipped cream gently so the dessert stays light.

Spoon into a mold or cups and chill until fully set before unmolding or serving.