Cinnamon-amretto cream with almonds

Name: Cinnamon-amretto cream with almonds
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 4 sheets white gelatine; 250 g Whipped cream; 3 Eggs (size M); 70 g Sugar; 100 ml Amaretto (almond liqueur); 1 TABLESPOON Cinnamon; 100 g Amarettini (Italian pastry); 7-10 Tbsp Cinnamon; 7-10 Tbsp Mint leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

4 sheets white gelatine
250 g Whipped cream
3 Eggs (size M)
70 g Sugar
100 ml Amaretto (almond liqueur)
1 TABLESPOON Cinnamon
100 g Amarettini (Italian pastry)
7-10 Tbsp Cinnamon
7-10 Tbsp Mint leaves

Directions

1
Soak gelatine in cold water. Whip the cream until stiff. Separate eggs. Beat egg whites until stiff. Whip egg yolk and sugar to a thick, creamy mixture. Stir in liqueur and cinnamon.
2
Squeeze out the gelatine and dissolve at low heat. Stir into the egg liqueur mixture, chill and allow to thicken slightly. Fold in cream, beaten egg white and Amarettini (keep approx. 20 g). Pour the cream into a bowl and let it cool in the fridge for about 2 hours. Use a stencil to dust cinnamon stars on the surface. Decorate with crumbled amarettini and possibly lemon balm leaves