COUPE AMARETTO
1/3 cup sugar
1 cup heavy cream
4 tablespoons flaked almonds
4 tablespoons Amaretto (almond liqueur)
strawberries
Dissolve the gelatin according to
package instructions. Beat eggs and sugar until fluffy. Beat the cream until
thick and crumble the flaked almonds into it. Blend in liqueur (which can be
substituted with just a few drops of bitter almond essence) and gelatin in the
egg batter and turn in the cream.
A luxurious dessert, this almond
mousse, and also festive – serve it on special occasions!
4 to 6 servings
4 gelatin sheets = 2 teaspoons powdered gelatin
3 eggs1/3 cup sugar
1 cup heavy cream
4 tablespoons flaked almonds
4 tablespoons Amaretto (almond liqueur)
Decoration:
toasted, flaked almondsstrawberries
Pour it up into serving bowls or in
a larger bowl and leave in the fridge for 2 to 4 hours. Decorate with toasted,
flaked almonds and sliced strawberries and serve.
Enjoy!
Bella
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