Ingredients
3 white eggs
1 pinch of salt
3/4 cup of granulated sugar
1 cup and half of double cream
1/4 cup of Amaretto liquour
1 cup and half toasted almonds copped
1 envelope of jelly unsaborized
DIRECTIONS
In a bowl beat the whites with a pinch of salt until be firm. Add the sugar in spoonfuls slowly and continue beating and add the jelly dissolved in a littel wam water. Reserve. In other bowl whipping the double cream until be firm, now incorporate the cream to the whites mix that you reserved, add the Amaretto Liquor and the middle of the toasted almonds, the rest is to garnish the dessert.
Empty the almonds mix in a rectangular mold (24×12 cm) aprox. or similar, ( you may cover the bottom with aluminium foil, is more easy to take out) and freeze by 1 hour. Desmold in a large dish and garnish with the rest of toasted almonds. Keep in the freeze before to serve.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
