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Amaretto Mousse

Yield 8 servings


  • 4 eggs, separated
  • 1 1/4 cups milk
  • 1 envelope unflavored gelatin
  • 1/4 cup plus 1 tablespoon cold water, divided
  • 1/2 cup Amaretto or other almond-flavored liqueur
  • 1/2 cup sugar
  • 1 cup sliced almonds, toasted
  • Dash of salt
  • 1 1/2 cups whipping cream
  • Whipped cream
  • Additional toasted sliced almonds

How to Make It

  1. Beat egg yolks in a small mixing bowl until thick and lemon colored; add milk, stirring well. Pour yolk mixture into a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until thickened.

  2. Soften gelatin in 1/4 cup cold water; add to hot yolk mixture. Cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat; stir in Amaretto. Pour hot mixture into a large mixing bowl. Chill to consistency of unbeaten egg white.

  3. Combine sugar and remaining water in a small saucepan; cook over medium heat, stirring constantly, until sugar melts and turns light brown. Add 1 cup almonds, stirring to coat well. Quickly pour mixture on a sheet of aluminum foil. Cool. Break into small pieces. Stir pieces into congealed mixture.

  4. Combine egg whites (at room temperature) and salt in a medium mixing bowl; beat until stiff peaks form. Fold into partially congealed mixture.

  5. Beat 1 1/2 cups whipping cream in a medium mixing bowl until soft peaks form. Fold into partially congealed mixture.

  6. Spoon mixture into a 2-quart soufflé dish. Chill 4 hours or until set. Garnish with whipped cream and additional almonds. Spoon into individual serving bowls.

Oxmoor House Homestyle Recipes