Summary

Ingredients

• 6 sheets gelatin
• 6 egg (s)
• 150 grams sugar
• 3 tablespoon lemon juice
• 8 tablespoon amaretto, (almond liqueur)
• 1 teaspoon ground cinnamon
• 250 g whipped cream
• 30 g biscuit (s), amarettini (Italian almond biscuits)
• Mint, for decoration

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Instructions

1. 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.
2. 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.
3. Whip 200g cream until stiff. As soon as the egg yolk begins to gel, fold in the cream and egg white.
4. Whip 50g cream until stiff, coarsely crumble the amarettini. Garnish the mousse with cream, amarettini and mint.