1) Soak and soften gelatin in liqueur.
2) In a double boiler, melt butter.
3) Whisk in eggs with liqueur, add it to the melted butter, and let it cook until thick ensuring to stir constantly.
4) Allow it to cool until thick.
5) Beat in cream and mix in the mixture.
6) Take wine glass, pour, and set it to chill.
7) Sprinkle with toasted almonds and serve.