1 pint whipping cream
1 tbs. gelatin powder
3 oz. amaretto liqueur
3 tbs. confectioners sugar
vanilla extract, to taste
almond extract, to taste
1 cup sliced, toasted almonds
Whip the heavy cream. Place in refrigerator until ready to use.
Dissolve gelatin powder in Amaretto in double boiler. Keep warm until ready to use.
Combine eggs and confectioners sugar in a separate double boiler.
Heat on low, until warm whisk constantly.
Remove egg & sugar mixture from heat.
Mix at high speed until reaches firm peaks.
Fold gelatin mixture into eggs. Fold in whipped cream.
Add vanilla and almond extract to taste.
Fill dessert glasses, place in refrigerator until firm (approx 1 hour). Garnish with sliced, toasted almonds.
This mousse is a very light dessert.