Amaretto Cream

• 1 (1/4 ounce) envelope gelatin
• 14 cup cold water
• 3 eggs
• 13 cup sugar
• 14 cup amaretto liqueur
• 1 cup whipping cream
• 14 cup sliced almonds
• sliced strawberry (to garnish)
• mint leaf (to garnish)

1. Toast the almonds on a cookie sheet for 10 minutes at 350F
2. Shake pan often and toast until lightly browned.
3. Set aside to cool.
4. in a 1-2 quart pan, sprinkle the gelatin over the water.
5. Let sit 5 minutes.
6. Heat over medium heat until mixture just simmers, remove from heat.
7. In a small bowl, beat eggs on high for 2 minutes until thick.
8. Slowly beat in the sugar, liqueur, and gelatin.
9. In a large bowl whip cream until it forms soft mounds.
10. Fold in the egg mixture.
11. Pour into 4 brandy glasses (or small bowls).
12. Refrigerate for 3 hours.
13. To serve top with toasted almonds and garnish with mint/berries if desired.

envelope gelatin, cold water, eggs, sugar, liqueur, whipping cream, almonds, strawberry, mint leaf

Taken from www.food.com/recipe/amaretto-cream-247102 (may not work)