I think mousse is an underrated dessert. It has sort of slipped off of the radar as of late (when was the last time you were at a restaurant and you ordered mousse for dessert?) and I think it's time we bring it back. It's light, creamy, cool and lusciously good. And while you may think that it comes in only one flavor (chocolate), mousse is as versatile as its more popular cousin, pudding. Mousse is a great dessert for a dinner party because it can be (well it has to be) made well in advance to allow it to chill and set. Lately I've been craving almond based desserts (it was the marzipan in the princess cake that got me started) and I'm furthering the obsession today with a recipe for amaretto mousse. To make it, read more
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.
Can be made a day ahead.