Amaretto cinnamon cream

Name: Amaretto cinnamon cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 sheets white gelatine; 3 fresh eggs (Gr. M); 50 g Sugar; 5 TABLESPOONS Amaretto liqueur; 2 TEASPOONS ground cinnamon or gingerbread spice; 200 g Whipped cream; 50-75 g Amarettini (Italian almond biscuits); 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 sheets white gelatine
3 fresh eggs (Gr. M)
50 g Sugar
5 TABLESPOONS Amaretto liqueur
2 TEASPOONS ground cinnamon or gingerbread spice
200 g Whipped cream
50-75 g Amarettini (Italian almond biscuits)
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Separate eggs. Beat the egg yolks and sugar in a bowl in a hot water bath until creamy. Stir in liqueur and 1 teaspoon cinnamon
2
Squeeze the gelatine and dissolve in the hot cream. Cool until the cream begins to gel
3
Whip cream and egg whites separately until stiff. Fold cream first and then egg white into the cream. Finally fold in the Amarettini, except for 4 pieces for decoration. Chill the cream for about 5 hours.
4
Crumble 2 Amarettini. Possibly dust 1 teaspoon of cinnamon as stars on the cream using a cookie cutter. Decorate with the amarettini crumbs and the remaining amarettini. Possibly decorate with mint
5
The cream also tastes good with Christmas cookies, e.g. cinnamon stars or speculoos. Coarsely chop the biscuits before folding them in. For children: instead of amaretto, add some almond flavour