1. Grind the amaranth coarsely and bring it to the boil briefly in the apple juice with the lemon peel and the cinnamon stick.
2. Leave to soak over a low heat for 10 minutes.
3. Remove the cinnamon stick and stir in the berries and honey.
4. Pour the pudding into small bowls and put in a cool place.
5. Whip the cream, top each pudding with some of the cream and garnish with the sliced almonds.