Mix the jelly and cold water in a saucepan and let soak for 5 minutes. Add 4 tablespoons of sugar and dissolve while stirring over low heat (do not boil!). Fill into 4 dessert glasses. Put in the refrigerator for 2-3 hours.
Mix the cream, sauce powder and remaining sugar. Bring the milk to the boil in a saucepan, remove from the hob. Stir in the mixed sauce powder and bring to the boil again. Let the vanilla sauce cool down. Stir several times in between so that no skin forms.
Roast the almonds in a non-stick pan until golden. Immediately pour onto a plate and let cool down.
Pour the vanilla sauce on the jelly and sprinkle with the roasted almonds.
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