Bring berries to boil in water. Simmer for 5 minutes. Press through a sieve to remove pulp. Discard seeds. Measure juice and pulp. Add water to make 5 cups. In a small bowl, combine cornstarch with 2/3 cup juice from pulp, making thin paste. Pour remaining juice and pulp into saucepan; boil, stirring occasionally. Stir in sugar, salt, and cornstarch paste. Stir vigorously to keep pudding smooth, cook until thickened. Cool in covered pan 20 to 30 minutes before serving. Sprinkle with almonds. Pour whipping cream into a small pitcher. Serve pudding warm or cold, with cream.
- 1 pound raspberries, strawberries, or blackberries
- 4 cups water
- 1/3 cup cornstarch
- 1 cup sugar
- 1 pinch salt
- ¼ cup almond slivers -- toasted
- 1 cup whipping cream