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
Recipes as a concept can be found far back into history, certainly as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just very simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something we still use today. Aspicius also tells us how the Roman chefs were skilled in the use of many different spices, including some that we all recognise such as bay, rue and parsley. During the succeeding few centuries, the wealthy families of the West strove to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking books were greatly in demand mostly as a result of more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Amaretto Mousse recipe.
