Julee Rosso, Sheila Lukins

Amaretto Mousse

Preparation info

  • 8 to 10

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 5 eggs
  • 1</

Method

  1. Melt the butter in the top part of a double boiler over simmering water.
  2. In a bowl, beat the eggs with the sugar and add the gelatin. Add to the melted butter and cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat.
  3. Add ½ cup of the crushed amaretti and the amaretto. Blend well. Cool, then refrigerate until the mixture jus