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.
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.
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.
Combine egg whites (at room temperature) and salt in a medium mixing bowl; beat until stiff peaks form. Fold into partially congealed mixture.
Beat 1 1/2 cups whipping cream in a medium mixing bowl until soft peaks form. Fold into partially congealed mixture.
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.
I was hoping to use this as a filling for cake but I am disappointed. First, I don't like the idea of having almonds in it. That's just me, but I don't like having to CHEW my pudding; I just want it to be smooth, so if you make this, skip the entire almond/sugar part. Second, not to belabor the sugar part, but why add calories by melting sugar and then pouring the almonds on it? To make bark? It didn't add to the mousse at all, rather it took away from it and now I have to chew the sugar as well. Yech. Third, the rest of the mousse is okay. Just don't bother with the sugar/almond piece of it.
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