Recipe - Amaretto Mousse

1 pt Whipping cream
1 tablespoon Gelatin powder
3 ounce Amaretto liqueur
4 Eggs
3 tablespoon Confectioners sugar
Vanilla extract, to taste
Almond extract, to taste
1 cup Sliced, toasted almonds

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 cut or sliced up , toasted almonds. This mousse is a very light
dessert. It is good to serve after a meal of many courses.

Posted to MMRecipes Digest V3 #334

From: Barb farina@harborcom.net

Date: Thu, 5 Dec 1996 19:23:14 0800