Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Amaretto Mousse

Amaretto Mousse


(serves 4)
5 oz. white chocolate
4 egg whites
1 Tbsp. icing sugar
2 egg yolks
1 tsp. vanilla extract
1-2 Tbsp. Amaretto liqueur
1/4 cup toasted almond slices for garnish

  1. Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
  2. Beat the yolks with the vanilla and Amaretto in a bowl.
  3. Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into martini glasses. Cover well with plastic, and refrigerate at least a three hours. Serve garnished with whipped cream and toasted almond slices.

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