Almond Amaretto Mousse

Mousse
Also known as ‘The Poisoned Bullwinkle’ (you’d have to ask Tara), this is a wonderful dessert, easy, but involved. Prepare to have several dishes to wash after all is said and done. But it is entirely worth it. The initial recipe had called for more whipped cream as garnish, but I thought that redundant. The toasted almond worked far, far better.

  • 1 cup sugar
  • 1/2 cup butter
  • 4 eggs, separated
  • 1/2 cup Half & Half
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons Amaretto
  • 1 tablespoon lemon juice
  • 16 oz heavy cream
  • toasted slivered almonds, for garnish

Put the sugar, butter, egg yolks, and Half & Half in a heavy, 2-quart saucepan over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil for 2 minutes, still stirring constantly, ensuring the mixture is silky smooth. Remove from the heat.

Strain into a bowl and ice that bowl down in a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. In a seperate bowl whip the heavy cream. Fold it into the
mousse. In yet another bowl, whip the egg whites until stiff (not dry), then fold them in as well.

Fill wine or champagne glasses with the mixture. Cover with plastic wrap and chill until ready to serve. When serving, top with toasted almonds.

Serves 8 – 10


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