How to cook
Drain the fruits from the compotes and cut them into cubes. Peel the other fruits if necessary and cut them into cubes of the same size. Remove the pits from the cherries. Soak the gelatin in 2/3 cup (150 ml) of cold water to swell. Carefully separate the yolks from the whites. Boil half the sugar with the milk.
Set aside 2/3 cup (150 ml) of it, beat it with the egg yolks. Put the mixture back into the hot milk and just before boiling, remove from heat. Leave for 5 minutes, add the soaked gelatin. Stir until melted and add the vanilla and cream. Parboil the almonds in boiling water, then peel them.
Bake and cool, then crumble or cut them. Put the gelatin mixture in a cold water bath and stir occasionally. Meanwhile, beat the egg whites and remaining sugar into hard snow. When the mixture begins to gel along the walls of the container and cool, add the beaten egg whites.
Stir, add the fruits and almonds and mix again. Pour the mixture into suitable containers or forms and put them in the refrigerator for 2-3 hours. Serve the ready cream cold.