This light, nutty little number makes 6 scrumptious servings, perfect for the tired palate.
- 1 pt whipping cream
- 1 tbsp gelatin powder
- 4 eggs
- 3 tbsp icing sugar
- dash vanilla extract, to taste
- dash almond extract, to taste
- 1 cup toasted almonds, chopped
- 125ml (½ cup) Amaretto
- Whip the cream and stick it in the fridge until ready to use. Heat the Amaretto very gently in a pan—just enough to dissolve in the gelatin. In another pan, beat the eggs and sugar over a gentle heat, then remove and whisk until the mixture forms firm peaks. Fold the gelatin mixture into the eggs, then fold in the whipped cream. Add the vanilla and almond extracts to taste, and place in suitable glasses in the fridge for at least an hour. Garnish with the chopped almonds to serve.