Cinnamon amaretto cream with almonds

For 6 people
  • 4 sheet white gelatine
  • 250 g whipped cream
  • 3 eggs (size M)
  • 70 g sugar
  • 100 ml Amaretto (almond liqueur)
  • 1 EL cinnamon
  • 100 g Amarettini (Italian pastry)
  • cinnamon
  • mint leaves
25 minutes
Soak gelatine in cold water. Whip the cream. Separate eggs. Beat the egg whites until stiff too. Beat egg yolks and sugar into a thick, creamy mass. Stir in the liqueur and cinnamon. Squeeze out gelatine and dissolve over low heat. Stir under the egg liqueur mixture, chill and let thicken a little. Fold in the cream, egg whites and amarettini (about 20 g retained). Pour the cream into a bowl and let it cool in the refrigerator for about 2 hours. Use a stencil to dust cinnamon stars onto the surface. Decorate with crumbled amarettini and possibly lemon balm leaves
1 person approx .:
  • 350 kcal
  • 1470 kJ
  • 8 g ​​protein
  • 18 g fat
  • 32 g carbohydrates


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