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Amaretto Mousse

The Hotel Hershey Culinary Team, from The Hotel Hershey

1/2 cup yolks
3 ounces sugar
1 quart heavy cream
3/4 ounces gelatin (powder)
1 cup Amaretto liquor

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Whip cream and set aside. Cook the sugar to 245 degrees and add to the yolks slowly and allow to incorporate. Bloom then melt the gelatin, add to the egg mixture. Whip till double in volume then gently fold in Amaretto liquor and cream.


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