The South African Cook Book by Diane Kersey - HTML preview

Almond Amaretto Mousse

1 pint whipping cream

1 tablespoon gelatin powder

3 oz. Amaretto liqueur

4 eggs

3 tablespoons confectioners' sugar

Vanilla extract, to taste

Almond extract, to taste

1 cup sliced toasted almonds

Method: Whip the fresh, heavy cream. Place in the refrigerator until ready to use. Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm until ready to use. Combine the eggs and confectioners sugar in a separate double boiler. Heat on low temperature until warm while whisking constantly. Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks. Fold the gelatin mixture into the eggs. Fold in the whipped cream and add vanilla and almond extract to taste. Fill dessert glasses and place in the refrigerator until firm (approximately 1 hour). Garnish with sliced, toasted almonds. Serves 4