Amaretto cinnamon cream recipe

Amaretto Cinnamon Cream recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Amaretto cinnamon cream recipe, recipe Rating: 4.6
Number of votes:98 

Ingredients

3 leaves	gelatin
3	eggs
75 g	sugar
2 tbsp	lemon juice
4 tbsp	amaretto liqueur
½ tsp	ground cinnamon
100 g	single cream
	To garnish:
100 g	single cream
1 handful	Amarettini biscuits
	mint, to garnish

Instructions

Soak the gelatin in cold water. Separate the eggs.

Beat the egg yolks with 6 tablespoons of hot water until creamy, while trickling in the sugar. Whisk until the sugar has dissolved. Stir in the lemon juice, the liqueur and the cinnamon.

Squeeze the gelatin, transfer into a little saucepan and dissolve over gentle heat. Stir the gelatin into the egg yolk mixture. Place into the fridge until the mixture starts to set.

Whisk the egg whites until stiff, also whisk 100g of the single cream in a separate bowl until stiff. Fold one after another into the egg yolk mixture. Spoon the cream into 4 dessert bowls and place the bowls into the fridge for at least 3 hours.

Whisk the remaining single cream until stiff. Roughly crumble the Amarettini biscuits. Garnish the dessert with a dollop of the whipped cream each, crumbled biscuits and mint leaves.

Preparation time:
ca. 45 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:

325kcal