Amaretto – Cinnamon Mousse

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	2 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Soak the gelatine in cold water. Separate eggs. Beat egg whites until stiff. Beat the egg yolks with six tablespoons of hot water until frothy. Drizzle in the sugar and beat until the sugar has dissolved. Stir in lemon juice, cinnamon and liqueur.
Squeeze out the gelatine, dissolve over low heat, mix with three tablespoons of the egg yolk mixture. Then stir into the rest of the mixture. Chill for 10 minutes.
Whip 200g cream until stiff. As soon as the egg yolk begins to gel, fold in the cream and egg white.
Whip 50g cream until stiff, coarsely crumble the amarettini. Garnish the mousse with cream, amarettini and mint.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.