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“This is a light, fluffy dessert that would top off any dinner and gather lots of kudos! It came from Tom Cowman's Cookbook and passed on to me by a wonderful gentleman cook”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
  2. Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
  3. Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
  4. Add extract, Amaretto, and lemon juice. Mix well and set aside.
  5. Whip cream, then fold into mixture.
  6. Whip egg whites until stiff (not dry), then fold into mixture.
  7. Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
  8. When serving, top with a little whipped cream & a sprinkle of almonds.

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