Soak gelatin in cold water. Divide prepared fruit evenly among bowls. Spread raspberries through a sieve. Mix juice of one lemon, sugar and raspberry juice with the puree. Put gelatin with a little bit of dripping water in a small saucepan. Put it on 1/2 or automatic heat 1-2 until liquid. Gradually add 2 to 3 tbsp. of the juice mixture to the gelatin, then add this mixture drop by drop to the rest of the juice mixture and pour it over the fruit. Chill in the refrigerator. Whip the whipped cream until stiff. Lightly toast the flaked almonds. Pour both on top of the fruit jelly mold.