1 pt whipping cream
1 tbsp gelatin powder
3 oz amaretto liqueur
4 eggs
3 tbsp confectioners sugar
1 vanilla extract, to taste
1 almond extract, to taste
1 cup sliced, toasted almonds
Directions
1. Whip the fresh, heavy cream. Place in the refrigerator until ready
to use. 2. Dissolve the gelatin powder in Amaretto in a double
boiler. Keep warm until ready to use. 3. Combine the eggs and
confectioners sugar in a separate double boiler. Heat on low
temperature until warm while whisking constantly. 4. Remove the egg
and sugar mixture from heat and mix at high speed until consistency
reaches firm peaks. 5. Fold the gelatin mixture into the eggs. 6.
Fold in the whipped cream and add vanilla and almond extract to
taste. 7. Fill dessert glasses and place in the refrigerator until
firm (approximately 1 hour). 8. Garnish with sliced, toasted almonds.
This mousse is a very light dessert. It is good to serve after a meal
of many courses.
Servings: 6 servings
Amaretto Mousse Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into distant history, in fact as far into history as the early Egyptians, and maybe even further. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Roman Empire a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the early Romans made use of a wide range of herbs and spices, including a few you will know like bay, mint and parsley. Over the following few hundred years, the rich families of Europe competed to serve up the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books were highly popular mostly as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Amaretto Mousse recipe.
