Amaretto and cinnamon cream

For 4 people
  • 3 sheet white gelatine
  • 3 fresh eggs (Gr. M)
  • 50 g Sugar
  • 5 EL Amaretto liqueur
  • 2 TL ground cinnamon or gingerbread spice
  • 200 g whipped cream
  • 50-75 g Amarettini (ital. Almond biscuits)
  • Mint
30 minutes
Soak gelatine in cold water. Separate eggs. Whip the egg yolks and sugar in a bowl in a hot water bath until creamy. Stir in the liqueur and 1 teaspoon of cinnamon
Squeeze out the gelatine and dissolve it in the hot cream. Chill until the cream starts to gel.
Whip the cream and egg white separately until stiff. First fold the cream and then the egg white into the cream. Finally fold in the Amarettini, except for 4 pieces to decorate. Chill the cream for approx. 5 hours
Crumble 2 Amarettini. Possibly. Use a cookie cutter to dust 1 teaspoon of cinnamon as stars onto the cream. Garnish with the Amarettini crumbs and the remaining Amarettini. Possibly. decorate with mint
The cream also tastes good with Christmas cookies, e.g. B. cinnamon stars or speculoos. Roughly chop the biscuits before folding them in. For children: instead of amaretto some almond flavor
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 10 g protein
  • 22 g fat
  • 28 g carbohydrates


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