Amaretti Mousse
Other languages:
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·
en
Servings:
4
Ingredients
200
50.0
ml
espresso
50
12.5
g
sugar
2
0.5
tbsp
dark rum
75
18.75
g
amaretti
100
25.0
g
white couverture
4
1.0
sheets
gelatine
4
1.0
tbsp
Amaretto
4
1.0
tbsp
almond extract
1
0.25
egg
250
62.5
g
whipping cream
2
0.5
egg
whites
Preparation
200
50.0
ml espresso
20
5.0
g sugar
2
0.5
tbsp dark rum
75
18.75
g amaretti
Bring
the
espresso
and
sugar
to
a
boil
and
reduce
over
low
heat
to
¼.
Add
the
rum.
Crumble
the
amaretti
and
soak
in
the
coffee-rum
mixture.
100
25.0
g white couverture
Chop
and
melt
over
a
hot
water
bath.
4
1.0
sheets gelatine
Soak
in
plenty
of
cold
water.
4
1.0
tbsp Amaretto
4
1.0
tbsp almond extract
1
0.25
egg
couverture
gelatine
Whisk
the
egg
over
a
hot
water
bath
until
thick
and
creamy.
Slowly
fold
in
the
couverture.
Warm
the
Amaretto
and
almond
extract
in
a
small
pan,
squeeze
out
the
gelatine,
dissolve
in
the
liquid
and
stir
into
the
couverture-egg
mixture.
Leave
to
set
slightly
in
the
fridge
for
10-15
minutes.
250
62.5
g whipping cream
2
0.5
egg whites
30
7.5
g sugar
soaked amaretti
Whip
the cream to soft peaks. Whisk the egg whites, gradually adding the sugar, until the meringue is creamy and firm. Fold first the cream, then the meringue into the set cream. Refrigerate for 30 minutes.Carefully
fold the soaked amaretti along with their liquid into the mousse using a spatula. Refrigerate for 3-4 hours.