Amaretti Almond Mousse

Amaretto is a very sweet liqueur made from almonds. Using kirsch instead gives a subtler flavor and makes the dessert less sweet.

Ingredients

1/2 c whole blanched almonds
2 oz Amaretti cookies
3 eggs, plus 2 (additional) egg yolks
1/3 c superfine sugar
1 tbsp unflavored gelatin
2 tbsp lemon juice
2 tbsp Amaretto or kirsch
1 1/4 c whipping cream

Method

Toast nuts under broiler until brown. In a food processor fitted with the metal blade, process nuts and cookies to crumbs.

In a bowl, whisk eggs, extra yolks and sugar until thick and mousse-like. In a small bowl, sprinkle gelatin over lemon juice and let stand 2 to 3 minutes, until softened. Set bowl of gelatin in a saucepan of hot water and stir until dissolved. Reserve 1/4 of crumbs. Add gelatin, amaretto or kirsch and remaining crumbs to egg mixture.

Whip cream stiffly. Reserve 1/3 of whipped cream and fold remaining into egg mixture.

Pour creamy mixture into a 4-cup souffle dish and chill until set. Just before serving, using a pastry bag fitted with a star nozzle, pipe rosettes of reserved whipping cream on mousses and sprinkle with reserved crumbs.

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