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	<title>Amaretto &#8211; Let&#039;s Cook Together</title>
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	<title>Amaretto &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Amaretto Mousse</title>
		<link>https://www.denismartel.ca/fr/2010/04/amaretto-mousse/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/amaretto-mousse/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 20:04:09 +0000</pubDate>
				<category><![CDATA[Other]]></category>
		<category><![CDATA[Amaretto]]></category>
		<category><![CDATA[Gelatine]]></category>
		<category><![CDATA[Macaroons]]></category>
		<category><![CDATA[Whipping Cream]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=141</guid>

					<description><![CDATA[Here is a light dessert. It is particularly great after a heavy meal or outside on the terrace. Its refreshing taste will make you smile....]]></description>
										<content:encoded><![CDATA[<blockquote><p>Here is a light dessert. It is particularly great after a heavy meal or outside on the terrace. Its refreshing taste will make you smile.</p>
<p>The macaroons are small cookies made with coconut and are available in just about any good pastry shop.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>60 ml unsalted butter</li>
<li>5 eggs</li>
<li>250 ml sugar</li>
<li>7 ml gelatine</li>
<li>175 ml macaroons, chopped</li>
<li>25 ml almond flavour liqueur (Amaretto type)</li>
<li>375 ml whip cream</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>In a double boiler, melt the butter</li>
<li>In a bowl, whisk together the eggs and sugar, then add the gelatine</li>
<li>Add the egg mixture to the melted butter while stirring continuously, until the preparation thickens, for about 6 to 8 minutes</li>
<li>Remove from heat and add 125 ml of macaroons and liqueur, mixing well</li>
<li>Place the preparation in the refrigerator until it start thickening</li>
<li>Whip the cream into soft peaks and delicately incorporate the cream into the preparation</li>
<li>Pour the mousse in four large stem glasses and place them in the refrigerator for another four hours</li>
<li>Just before serving, sprinkle the remaining macaroons on top of the mousse.</li>
</ul>
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