Amaretto Mousse Recipe

• 1 cup Whipped Cream
• 1 tbsp Gelatin Powder
• 3 oz Amaretto Liqueur
• 4 Eggs
• 3 tbsp Confectioners' Sugar
• Vanilla Extract (to taste)
• Almond Extract (to taste)
• 1 cup Almonds (sliced & toasted)

• Dissolve gelatin powder in Amaretto liqueur in a double boiler. Remove and keep warm.
• Combine eggs and confectioners sugar in a separate double boiler.
• Place on low heat until warm, whisking constantly.
• Remove from heat and beat fast until consistency reaches firm peaks.
• Combine the gelatin mixture with the egg mixture.
• Fold in the whipped cream and add vanilla and almond extracts.
• Pour the mixture into dessert glasses and refrigerate until firm.
• Garnish with almonds and serve immediately.