In a frying pan cook 400 ml of sweet cream and sugar. Cook at low heat, so it slowly simmers until the cream thickens up. Then add two gelatine leaves, previously soaked in cold water, and let them dissolve. Once the mix becomes cooler, mix in the rest of the sweet cream, hard whipped. Mix, optionally add the cinnamon, pour into the moulds of choice and sprinkle with the almond shavings. Put the parfait in the fridge to cool. If you have fresh forest berries, sprinkle them lightly with sugar and lemon juice and arrange them beside the parfait on the dish, then decorate with a fresh mint tip. If you only have frozen forest berries, cook them lightly with sugar and serve them still warm with the parfait.