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Amaretto Mousse
Serves: 6

1 pint whipping cream
1 tbs. gelatin powder
3 oz. amaretto liqueur
4 eggs
3 tbs. confectioners sugar
vanilla extract, to taste
almond extract, to taste
1 cup sliced, toasted almonds

Whip the fresh, heavy cream. Place in the refrigerator until ready to
use. Dissolve the gelatin powder in Amaretto in a double boiler. Keep
warm until ready to use.

Combine the eggs and confectioners sugar in a separate double boiler.
Heat on low temperature until warm while whisking constantly. Remove
the egg and sugar mixture from heat and mix at high speed until
consistency reaches firm peaks.

Fold the gelatin mixture into the eggs. Fold in the whipped cream and
add vanilla and almond extract to taste. Fill dessert glasses and
place in the refrigerator until firm (approximately 1 hour). Garnish
with sliced, toasted almonds.

This mousse is a very light dessert. It is good to serve after a meal
of many courses.

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