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Measurements

Almond Amaretto Mousse

8-10 servings

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
1 pint heavy cream
whipped cream, for garnish
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. Remove from the heat. Strain into a bowl and put down into a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. Whip the heavy cream, then fold it into the mixture. Whip the egg whites until stiff (not dry), then fold them in. Fill wine or champagne glasses with the mixture. Cover with plastic wrap and chill until ready to serve. When serving, put dabs of whipped cream on top and sprinkle with slivered almonds.

Source: Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook
Copyright: Greg Cowman (University Press of Mississippi)


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