Amaretto Mousse

1. 1

   Whip the fresh, heavy cream. Place in the refrigerator until ready to use.

2. 2

   Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm until ready to use.

3. 3

   Combine the eggs and confectioners sugar in a separate double boiler.

4. 4

   Heat on low temperature until warm while whisking constantly.

5. 5

   Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks.

6. 6

   Fold the gelatin mixture into the eggs.

7. 7

   Fold in the whipped cream and add vanilla and almond extract to taste.

8. 8

   Fill dessert glasses and place in the refrigerator until firm

* Per serving · 4 servings · Values may vary.

No additional tips available.