Biscuit Tortoni

• 1/4 c. Amaretto liqueur
• 1 tsp. unflavored gelatin
• 4 egg yolks
• 1/4 c. water
• 1/2 c. sugar
• 1 c. whipping cream, whipped
• 1/2 c. chopped toasted almonds
• 1/4 c. crushed almond macaroons
• candied fruit or sliced toasted almonds (for garnish)

1. Combine liqueur and gelatin in heat-resistant cup; mix until gelatin is softened.
2. Place cup in simmering water; heat until gelatin is completely liquefied, about 2 to 3 minutes.
3. Beat egg yolks in large bowl of electric mixer until light and lemon colored.
4. Combine water and sugar in medium saucepan; bring to a boil over medium-high heat, stirring until sugar is completely dissolved.
5. Reduce heat; cook until syrup registers 230u0b0 on candy thermometer, about 5 minutes.
6. With mixer at low speed, slowly add hot syrup to egg yolks in steady stream, beating until well blended.
7. Add gelatin mixture; continue beating until thick, about 6 minutes.
8. Let cool.

liqueur, unflavored gelatin, egg yolks, water, sugar, whipping cream, almonds, crushed almond macaroons, candied fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539467 (may not work)