Amaretto Mousse

• 4 eggs, separated
• 1 1/4 cups milk
• 1 envelope unflavored gelatin
• 1/4 cup plus 1 tablespoon cold water, divided
• 1/2 cup Amaretto or other almond-flavored liqueur
• 1/2 cup sugar
• 1 cup sliced almonds, toasted
• Dash of salt
• 1 1/2 cups whipping cream
• Whipped cream
• Additional toasted sliced almonds

1. Beat egg yolks in a small mixing bowl until thick and lemon colored; add milk, stirring well. Pour yolk mixture into a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until thickened.
2. Soften gelatin in 1/4 cup cold water; add to hot yolk mixture. Cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat; stir in Amaretto. Pour hot mixture into a large mixing bowl. Chill to consistency of unbeaten egg white.
3. Combine sugar and remaining water in a small saucepan; cook over medium heat, stirring constantly, until sugar melts and turns light brown. Add 1 cup almonds, stirring to coat well. Quickly pour mixture on a sheet of aluminum foil. Cool. Break into small pieces. Stir pieces into congealed mixture.
4. Combine egg whites (at room temperature) and salt in a medium mixing bowl; beat until stiff peaks form. Fold into partially congealed mixture.
5. Beat 1 1/2 cups whipping cream in a medium mixing bowl until soft peaks form. Fold into partially congealed mixture.
6. Spoon mixture into a 2-quart souffle dish. Chill 4 hours or until set. Garnish with whipped cream and additional almonds. Spoon into individual serving bowls.

eggs, milk, unflavored gelatin, cold water, liqueur, sugar, almonds, salt, whipping cream, cream, almonds

Taken from www.myrecipes.com/recipe/amaretto-mousse (may not work)