Danish Red Fruit Pudding with Cream

1+1/2 lbs (700 g) fresh raspberries or strawberries,
or a combination of the two, or 2-10 oz (300 g)
packages of frozen berries
3 Tbs (45 ml) sugar
2 Tbs (30 ml) arrowroot*
1/4 cup (60 ml) cold water
1/4 cup (60 ml) slivered almonds
1/2 cup (125 ml) light cream (Half & Half)

If using fresh berries, remove any hulls and wash under cold water.Drain and pat dry with paper towels.  If using frozen berries, defrost thoroughly.  Puree the berries (juices and all) in an electric blender.  This should yield about 2+1/4 cups (310 ml) of berry puree. Combine with the sugar in a stainless steel saucepan over moderate heat.  Bring to a boil, stirring constantly, and remove from the heat. Mix the arrowroot with the water to form a smooth paste, and mix this into the berry mixture.  Cook over low heat, stirring constantly, until it simmers and has thickened.  Do not boil.  Allow to cool a
little, and pour into individual serving bowls or wine glasses.
Refrigerate for at least 2 hours.  Garnish the top with a few slivered almonds, and serve the cream in a pitcher to be added by the diners. Serves 4 to 6.
* The starchy product of a tropical tuber of the same name.  The root stalks are dried and ground into a very fine powder.  Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods, and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour.  Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked.  It should be mixed with a cold liquid before being heated or added to hot mixtures.  Some English and early American cookie recipes call for arrowroot flour, which is the same product.  Arrowroot can be found in supermarkets, health-food stores and Asian markets.   Source: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc.