Title: Amaretto mousse
 Categories: None
      Yield: 1 Servings
 
      1 pt Whipping cream
      1 tb Gelatin powder
      3 oz Amaretto liqueur
      4    Eggs
      3 tb Confectioners sugar
           Vanilla extract, to taste
           Almond extract, to taste
      1 c  Sliced, toasted almonds
 
  1. Whip the fresh, heavy cream. Place in the refrigerator until ready
  to use.
  
  2. Dissolve the gelatin powder in Amaretto in a double boiler. Keep
  warm until ready to use.
  
  3. Combine the eggs and confectioners sugar in a separate double
  boiler. Heat on low temperature until warm while whisking constantly.
  
  4. Remove the egg and sugar mixture from heat and mix at high speed
  until consistency reaches firm peaks.
  
  5. Fold the gelatin mixture into the eggs.
  
  6. Fold in the whipped cream and add vanilla and almond extract to
  taste.
  
  7. Fill dessert glasses and place in the refrigerator until firm
  (approximately 1 hour).
  
  8. Garnish with sliced, toasted almonds. This mousse is a very light
  dessert. It is good to serve after a meal of many courses.