Almond Pudding with Berries

For the pudding, dissolve gelatin in plenty of cold water. Slit vanilla pod lengthwise, scrape out vanilla and add both seeds and pod to a saucepan with milk. Heat slowly, bring to a boil and set aside. Remove pod. Beat yolks and almond liqueur with sugar above a hot, not boiling, water bath until frothy. Toast almonds in a dry frying pan and set aside. Slowly pour milk into egg mixture while beating constantly. Add toasted almonds. Squeeze gelatin and dissolve in the mixture. Remove from heat and beat until thick over an ice-water bath. Beat heavy cream and egg whites until stiff. When pudding is cool, fold egg whites in. Pour into glasses or bowls and refrigerate for 1-2 hours.

Rinse berries and cut as desired.