Rodgrod med flode (norwegian fruit jelly with cream)

1 pt Red currants
      1 pt Raspberries
      2 c  Water
    1/2 c  Sugar
      1 tb Cornstarch
      2 tb Water
      1 ts vanilla extract
 
  In a large saucepan, rinse fruit. Combine fruit and water; simmer over
  medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and
  cold water into a smooth paste. Add cornstarch to fruit, stirring
  constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and
  stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and
  decorate with blanched almonds, if desired.
  
  4 servings