1. Whip the fresh, heavy cream. Place in the refrigerator until ready to
use.
2. Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm
until ready to use.
3. Combine the eggs and confectioners sugar in a separate double boiler.
Heat on low temperature until warm while whisking constantly.
4. Remove the egg and sugar mixture from heat and mix at high speed until
consistency reaches firm peaks.
5. Fold the gelatin mixture into the eggs.
6. Fold in the whipped cream and add vanilla and almond extract to taste.
7. Fill dessert glasses and place in the refrigerator until firm
(approximately 1 hour).
8. Garnish with sliced, toasted almonds. This mousse is a very light
dessert. It is good to serve after a meal of many courses.
Posted to MM-Recipes Digest V3 #334
From: Barb <farina@harborcom.net>
Date: Thu, 5 Dec 1996 19:23:14 -0800
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!