Amaretto Mousse

Directions

1. 1
   Whip the fresh, heavy cream. Place in the refrigerator until ready to use.
2. 2
   Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm until ready to use.
3. 3
   Combine the eggs and confectioners sugar in a separate double boiler.
4. 4
   Heat on low temperature until warm while whisking constantly.
5. 5
   Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks.
6. 6
   Fold the gelatin mixture into the eggs.
7. 7
   Fold in the whipped cream and add vanilla and almond extract to taste.
8. 8
   Fill dessert glasses and place in the refrigerator until firm